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Coconut cheesecake

With MEGGLE Creme Patisserie Sweetened

Ingredients

150 gButtery cocoa crackers
70 gMelted butter
35 gGrated coconut
Crust (for a 20 cm tin)
500 g MEGGLE Creme
Patisserie Sweetened
120 g Icing sugar
3Whole eggs
100 mlCoconut milk
90 gGrated coconut
Filling
70 gChocolate with
70 % cocoa content
1 TBSPCoconut oil
Coconut chips for garnish
Frosting

Preparation

Step 1

  • First make the crust. Crush the crackers by hand or in a food processor until they form fine crumbs and combine with grated coconut and melted butter.
  • The mixture should hold together, and you should be able to press it into the bottom of the cake tin.
  • The cake tin should be lined with baking parchment.

Step 2

  • Heat the oven to 180°C and bake the crust for about 10 minutes.
  • Let the crust cool down completely.

Step 3

  • To prepare the filling, whisk MEGGLE Creme Patisserie Sweetened with sugar.
  • Gradually beat in eggs one by one, coconut milk and shredded coconut, mixing well.
  • Pour the batter over the cooled crust and transfer the tin in the oven. Bake at 160°C for 50 – 55 minutes .
  • It is recommended to place a pan filled with water into the oven. The steam will prevent the cheesecake from cracking.
  • The cheesecake is done when the outer edges are set, but the inner circle still jiggles.

Step 4

  • Cool the cheesecake in the oven with the door slightly open.
  • Put the completely cooled cheesecake into the fridge to let it set completely.

Step 5

  • For the chocolate frosting melt chocolate with coconut oil and pour the slightly cooled down mixture over the cheesecake.
  • You can either cover only the top of the cake or the sides as well.
  • Decorate with coconut chips and let the frosting set properly.