16 Nice biscuits
800g full-fat cream cheese
2 tbsp plain flour
125g caster sugar
4 Tbsp desiccated coconut
2 large eggs
1 large egg yolk
100g Greek yogurt
100ml double cream Boiled and slightly cooled
100g chopped dark chocolate
To Finish
100ml double cream boiled and cooled
100g chopped milk chocolate
You will need a 20cm (8 inch) springform cake tin, lightly greased
Preheat the oven to 180ºC/350ºF/gas mark 4.
Melt the butter in a small pan or in the microwave. Crush the biscuits in a food processor, or in a sandwich bag with a rolling pin, and tip into a bowl. Add the melted butter and mix to thoroughly combine.
Press the buttery crumbs into the base of the tin in an even layer and bake on the middle shelf of the preheated oven for 7 minutes. Remove from the oven and allow to cool while you prepare the filling.
Beat the cream cheese until smooth, then add the flour, sugar, 50g creamed coconut, desiccated coconut, eggs, yolk and the yogurt and beat again until smooth, light and fluffy.
Pour two thirds of the mixture into the cake tin, add the chopped chocolate and the remaining creamed coconut to the boiled cream stir until melted and well combined, stir into the remaining third of cheesecake batter, stir until completely combined, spoon into a piping bag, pipe swirls into the batter.
Place the tin in a roasting tin filled half way with water and bake on the middle shelf of the preheated oven for 35 minutes until just set.
Remove from the oven. Mix the chocolate into the boiled cream pour over the cheesecake and leave to set. Once cooled slightly place the cheesecake in the tin to chill in the fridge for at least 4 hours or overnight until ready to serve.
* For a different flavour you can add the zest of an orange or lime to the finishing ganache.
* For a different flavour you can add the zest of an orange or lime to the finishing ganache.
