serves
12
prep
10 minutes
cook
1:15 hour
difficulty
Easy
serves
12
people
preparation
10
minutes
cooking
1:15
hour
difficulty
Easy
level
Ingredients
- 100 g butter, chopped
- 1 cup flour
- ⅓ cup caster sugar
- 1 cup shredded coconut
- 1½ cups chocolate biscuit crumbs
- 100 g butter, extra, melted
- 750 g block cream cheese, softened
- 1 cup caster sugar, extra
- 1 tsp vanilla
- 4 eggs, lightly beaten
- 1 cup buttermilk
- 200 g dark chocolate melts, melted and cooled slightly
- 1½ tsp flavourless red food colour (see Note)
- Cream, for serving
Cooling and chilling time: about 2 hours.
Instructions
- Pre-heat oven to 180 °C. Line a baking tray with baking paper.
- Rub the butter into the combined flour and sugar until the mixture forms a crumbly dough. Add the coconut and press together into small lumps. Transfer mixture to the lined tray and bake, stirring occasionally, for 25 minutes or until golden brown. Cool completely before storing in an airtight container until required.
- Greased and fully paper line (ensure the paper extends 3-4 cm above the top of the pan) a 24 cm round springform pan. Combine the chocolate biscuit crumbs and extra butter. Press into the base of springform pan. Chill.
- Pre-heat oven to 160°C.
- Beat the cream cheese, extra sugar and vanilla with an electric mixer until just smooth. Beat in the eggs then stir through the buttermilk, chocolate and food colour. Pour the filling into the prepared base.
- Bake for 50 minutes or until just set. Cool in the oven with door ajar. Chill.
- Cover the top of the cheesecake with the prepared crumble just prior to serving. Slice and serve with a dollop of cream.
Note
Food colours differ in their intensity, so more or less may be needed depending on which one you use.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
