Ingredients
- 400g digestive biscuits
- 190g butter unsalted, melted and cooled
- Desiccated Coconut, 1/3 cup (30g).
- Cream cheese, 750g, chopped and softened
- 400g of caster sugar
- 125g of sour cream at room temperature
- Coconut cream, 1/2 cup (125ml).
- 400g milk chocolate melted and cooled
- Three eggs, plus one egg yolk, at room temperature
- Thickened Cream 400ml
- 1/3 cup (40g) pure icing sugar, sifted
- Half a cup (160g) of raspberry jam
- Coconut flakes toasted, to be served
Method
- Preheat oven to 160 degrees C. Grease and line a springform cake pan measuring 22cm with baking paper.
- Put biscuits into a food processor and whiz until fine crumbs are formed. Add butter and Coconut and pulse. The mixture should be pressed evenly in the bottom and sides of the pan. Chill until needed. In a clean food processor, combine cream cheese with sugar and blend until smooth. Add coconut cream and sour cream, and mix. Add the chocolate, yolk, and eggs, and mix. Pour over the biscuit base and place the pan onto a tray. Bake for one hour and 20 minutes until the center is just slightly wobbly. Cool completely in the oven and chill for four hours or until set.
- Whip cream and sugar to stiff peaks. Spread the cream on the cake after removing it from the pan. To serve, drizzle the raspberry jam through and sprinkle with toasted coconut flakes.
