Raspberry Cheesecake With Coconut-Chocolate Crust Recipe

Name: Raspberry Cheesecake With Coconut-Chocolate Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g butter; 350 g plain flour; 250 g caster sugar; 1 kg cream cheese; 1 tsp vanilla essence; 5 medium eggs; 3 tbsp custard powder; 250 g raspberries; 30 g coconut flakes; 1 tbsp cocoa powder; None None icing sugar for dusting

Servings: persons

200 g butter
350 g plain flour
250 g caster sugar
1 kg cream cheese
1 tsp vanilla essence
5 medium eggs
3 tbsp custard powder
250 g raspberries
30 g coconut flakes
1 tbsp cocoa powder
None None icing sugar for dusting

1
Preheat oven to 350u00b0F. Grease a 10 inch springform pan. Mix butter, flour, 1/2 cup sugar and a pinch of salt into a smooth dough. Wrap in plastic wrap and chill for 30 mins.
2
Meanwhile, beat cream cheese with remaining sugar, vanilla extract and a pinch of salt. Add eggs, 1 at a time. Add custard powder and raspberries. Set aside.
3
Cut dough in 1/2. Roll 1/2 into a 10 inch disc and use to line prepared pan. Spread cream cheese mixture over top. Split remaining dough in 1/2 and mix 1/2 with coconut flakes and 1 tbsp water and the other 1/2 with 1 tbsp cocoa powder. Sprinkle coconut and cocoa dough over top of cheesecake and bake for 45-55 mins on the bottom rack.
4
Remove from oven and allow to cool on a wire rack. Serve dusted with powdered sugar.

1929

kcal

Calories

137

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 200 g butter, 350 g plain flour, 250 g caster sugar, 1 kg cream cheese, and more.

Yes, Raspberry Cheesecake With Coconut-Chocolate Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Cheesecake With Coconut-Chocolate Crust

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