Picture this…creamy, smooth, light cheesecake, rippled with delicious sweet raspberries and topped with crispy coconut flakes toasted to perfection, sitting on a coconut biscuit base.
Doesn’t that sound sensational? Wouldn’t you love to have a piece?
Well then…here it is! My Raspberry Ripple & Coconut Cheesecake!I will confess that even I found it difficult to resist having a second piece 🙂
You could just sit there salivating at the pic, or you could taste the real thing by baking a Raspberry Ripple & Coconut Cheesecake yourself. It’s easier than you think. Why not bake one for your family, your next dinner party or special event – you’ll be a star!
I came up with a this cheesecake flavour recently, when I was thinking about what cake to bake to celebrate the birthday of one of my daughters-in-law.
It had to be gluten free, not too sweet and of course, delicious to eat. So when I was shopping for what I needed to make our Sunday dinner, I came across some plump delicious looking raspberries and freshly shaved coconut I couldn’t resist. So I decided to put the two together in a cheesecake and so, my Raspberry Ripple & Coconut Cheesecake was born. The ruby red raspberries swirled through the cake look amazing and the shaved coconut topping creates a taste sensation that you really must try.
This recipe uses gluten free biscuits for the base, but you could easily substitute other coconut biscuits if you prefer.What you need
For the base
- 250g Coconut GF biscuits* – finely crushed
- 150g unsalted butter
*If you can’t find coconut GF biscuits, just use plain GF biscuits and add ½ cup desiccated coconut.
For the filling
- 800g full-fat cream cheese
- 300ml sour cream
- 150g caster sugar
- 3 tbsp GF cornflour
- 3 large eggs, plus 2 yolks
- zest 1 orange
- 1 tbsp vanilla extract
- 1 punnet raspberries, plus extra for serving (I prefer using fresh raspberries, but frozen thawed raspberries would also work)
- 2 teaspoons rice malt syrup
- ½ cup coconut flakes (to sprinkle on the top)
What to do
Heat oven to 180c fan forced. Line the base and sides of a 23cm springform cake tin with baking parchment.
To make the base, melt the butter and add to the crushed biscuits. Mix thoroughly. Press evenly into the cake tin, then bake for 10 mins. Leave to cool.
In a large mixing bowl, mix the cream cheese, sour cream, sugar and cornflour until light and creamy. Whisk in the eggs, yolks, orange zest and vanilla until evenly combined, then pour into the tin.
Place raspberries in a bowl and add rice malt syrup. Use a fork to mash the raspberries. Dot spoonfuls of the mashed raspberries over the filling and ripple through with a knife.Bake for 10 minutes. Sprinkle the coconut flakes over the top.
Reduce oven to 110c and bake for an additional 50 minutes. Turn off the oven, keep the door closed and leave the cheesecake in the oven for 1 hour.
Open the oven door a little and leave the cake to cool. Remove and leave at room temperature until completely cool, then chill overnight.
To serve, remove from the tin and carefully remove the baking paper.
Slice and serve with the extra raspberries.