It was Father’s Day last week, so of course my husband requested his usual celebratory evening meal consisting of chicken Parmigiana followed by cheesecake for dessert. He absolutely loves my classic no bake cheesecake with just a hint of lemon, but I decided to twist it up this time by adding another of his favourite flavours; coconut. Last year I made him a batch of homemade bounties, which were a big hit. This coconut and macadamia cheesecake is rich and creamy without being too heavy and the lightly toasted macadamia nuts and coconut add a lovely nutty texture.
- 250 g sweet biscuits
- 1/4 cup macadamia nuts
- 1/2 cup desiccated coconut
- 175 g unsalted butter
- 500 g cream cheese (room temperature)
- 3/4 cup freshly squeezed lemon juice
- 400 ml sweetened condensed milk
- 2 tspn vanilla extract
- 1/2 cup shaved coconut
- 1/4 cup macadamia nuts, roughly chopped
- 8 Raffaello chocolates (optional)
I used a 23 cm (9 inch) spring form cake tin and sprayed it with oil. I then lined the base of the tin with baking paper. This makes it super easy to remove the cake from the tin once it has set in the fridge.
To prepare the cheesecake base, blitz the biscuits, macadamia nuts and desiccated coconut in a food processor until it resembles course breadcrumbs. In a small saucepan, melt the butter. Add the butter to the crumb mix and mix it through well. Use half of the crumb mix to cover the bottom of cake tin and press it down with the back of a spoon. Gradually add the rest of the crumb mix and use the back of a spoon to gently press it up the side of the cake tin. Refrigerate the base for thirty minutes.
While the base is chilling, whip the soft cream cheese until it is light and fluffy. If you want to limit the amount of lumps in your cheesecake, I slowly pour in the sweetened condensed milk while my stand mixer is on high. Then add the vanilla extract. Pour the filling into the chilled base and return it to the fridge. This cheesecake is best if left in overnight to firm up, though as long as it has been chilled for at least five hours, it should be OK.
Once the cheesecake has set, carefully remove it from the spring form tin.
To prepare the cheesecake topping, spread the shaved coconut and chopped macadamia nuts on a baking tray and bake in a moderately hot oven (350 F/180 C) for ten minutes. When it has cooled completely sprinkle over the cheesecake and add the Rafaello chocolates (though they are optional).