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Coconut and strawberry cheesecake
Coconut and strawberry cheesecake
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Prep Time:
20 minutes
Cook Time:
105 minutes
Total Time:
125 minutes
Sophia Young's heavenly twist on a classic Roman dessert: creamy cheesecake.
Ingredients:
  • 300g (4 cups) shredded coconut
  • 460g caster sugar
  • 3 imperial mandarins, zested, juiced
  • 60g butter, melted
  • 500g full-fat cream cheese, at room temperature
  • 500g full-fat fresh ricotta
  • 280g (1 cup) Greek Style Yoghurt
  • 20.00 ml plain flour
  • 750g strawberries, hulled
Instructions:
  • Preheat the oven to 180C. Grease a pan with oil or cooking spray, and line the base with baking paper. For the coconut shell, combine coconut, 110g (1/2 cup) sugar, two-thirds of the zest, egg whites, and butter in a bowl. Use your fingertips to mix until the coconut is evenly moistened. Transfer the mixture into the prepared pan. Use damp hands to firmly press the mixture up the sides to the rim and evenly over the base.
  • Cover the pan with foil, leaving a hole in the center to protect the crust rim. Bake on the bottom oven shelf for 20 minutes or until golden. Cool and then lower the oven temperature to 150C.
  • In a food processor, blend cream cheese, ricotta, yogurt, and flour until smooth, scraping down the sides occasionally for about 2 minutes. Add vanilla, 1 1/4 cups sugar, and the rest of the lemon zest; pulse to combine. Add eggs one by one, pulsing after each until just mixed.
  • Place the cake pan on an oven tray, fill with the batter, and bake for 1 hour and 25 minutes, or until the center is slightly wobbly when gently shaken. Turn off the oven and let the cake cool completely inside with the door slightly open using a wooden spoon to prevent cracking. Cover with plastic wrap and refrigerate for 4 hours until chilled.
  • Combine mandarin juice and the remaining 75g (1/3 cup) sugar in a 26cm frying pan over medium heat. Stir until combined, simmer for 3 minutes until a pale golden caramel forms. Add strawberries, cook for 3 minutes until juices are released. Strain liquid into a food processor, add 1 cup strawberries, then process to a puree. Refrigerate puree and whole strawberries separately until needed.
  • Gently loosen the cheesecake by running a knife around the inside of the pan and transfer to a platter. Drizzle with a little puree and top with a few strawberries. Mix the remaining puree into the strawberries and serve alongside the cheesecake.

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