Coconut Vanilla Cheesecake
A wonderfully creamy baked cheesecake sitting on an oat coconut flapjack base. This unusual base provides a delightful change from the standard, crushed digestive biscuit base most cheesecake recipes call for. I also accompany this cheesecake with a gooseberry cream compôte made with elderflower cordial.
Extremely easy and uncomplicated to make, and as everyone loves a cheesecake, definitely a real winner at the table.
8
40 minutes
1hr 20min + 1 hr +chilling
150ºC
Ingredients
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Flapjack Base
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150g oats
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100g butter- melted
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2 tbsp soft brown sugar
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1 tbsp desiccated coconut
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Cheesecake Filling
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450g cream cheese
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1 tbsp Greek yoghurt
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175g castor sugar
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1 whole lemon- rind and juice
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1 tbsp plain flour
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3 large eggs- beaten well together
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1 tsp vanilla paste- or whole vanilla bean pod using seeds only
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150ml double cream- lightly whipped
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Gooseberry Cream Compôte
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350g gooseberries- raw, cleaned
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150ml elderflower cordial
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4 tbs caster sugar- or more sweetened to taste
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100ml double cream
Instructions
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Prepare the baking tin:
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01 Using a 22cm round loose bottomed tin, line the base and sides with non stick baking paper.
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Make the flapjack base:
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02 In a bowl mix all dry ingredients. Melt butter, pour into oats, desiccated coconut and brown sugar, mixing well. Tip into the tin and press down well into the base (no need to go up the sides).
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Make the filling:
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03 In a bowl beat cream cheese, sugar and yoghurt. Add eggs. Add vanilla paste or seeds from the vanilla pod. Add flour and mix well to form a thick batter. Pour cream cheese mixture into the prepared baking tin - see image #2.
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Bake:
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04 Place in the oven and bake slowly 1 hour 15 minutes or so or until just firm to the touch. Then switch off the heat inside the oven and leave in the oven for a further one hour. Remove from the oven and allow to further cool in the tin. When cold cover the top of the tin and place in the fridge to chill over night or at least 4 hours - see image #3.
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Serve:
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05 Cut into slices and plate, serving the gooseberry cream compôte separately to pour generously over the top.
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Make the gooseberry cream compôte:
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06 Wash and clean gooseberries well, removing the tail and any brown husk. Place in a saucepan with the elderflower syrup and caster sugar. Bring to the boil and simmer until fruit well cooked and formed a syrup rich sauce. Check the sweetness and add more (or less) sugar. Remove from the heat and allow to cool in the pan. When cold place in a food processor and pulse to a thick puree. Pour into a pretty jug and serve.
Notes
Allow this delicious cheesecake to slowly bake and if gooseberries are not in season use rhubarb (same method to make the cream compôte). I also recommend to make this cheesecake the day before eating as chilling in the fridge will make it easier to handle when removing the non stick baking paper.
