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Coconut cheesecake with raspberry-ripple marshmallow
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Coconut cheesecake topped with raspberry marshmallow swirl.
Ingredients:
  • 250g butternut snap biscuits
  • 75g butter, melted
  • 500g cream cheese, softened
  • 107.50 gm caster sugar
  • 4.40 gm vanilla extract
  • 126.25 gm coconut cream
  • 62.50 ml plain flour
  • 250.00 ml frozen raspberries
  • 165.00 gm raspberry jam, warmed
  • 161.25 gm caster sugar
  • 12.00 gm gelatine powder
  • 20.00 gm boiling water
  • 2 drops pink food colouring
Instructions:
  • Prepare a 20cm-round springform pan by greasing it and lining the side with baking paper, leaving a 2cm overhang (refer to note). Pulse biscuits in a food processor until fine crumbs form. Add butter and pulse until mixture is just combined. Press the biscuit mixture firmly onto the base of the pan. Chill in the refrigerator for 30 minutes.
  • Preheat the oven to 150C/130C fan-forced. Use an electric mixer to blend cream cheese, sugar, and vanilla until light and fluffy. Incorporate eggs one by one, mixing thoroughly after each addition. Mix in coconut cream and flour for 1 minute. Gently fold in raspberries. Pour the mixture over the prepared base on a baking tray. Bake for 45 to 50 minutes until the top is firm, yet slightly wobbly in the center. Turn off the oven and let the cheesecake cool with the door slightly open. Refrigerate for at least 4 hours or overnight before serving.
  • Create marshmallow: Combine sugar and 3/4 cup cold water in a saucepan over medium heat until sugar dissolves. Boil, then simmer until syrup slightly thickens. Remove from heat. Dissolve gelatine in boiling water, then add to syrup. Cool for 5 minutes. Beat in an electric mixer until fluffy and thick. Tint pink with food coloring.
  • Carefully lift the cheesecake out of the pan. With a sense of urgency, spoon marshmallow on top. Pass jam through a fine sieve and pour it over the marshmallow. Chill for 30 minutes until firm. Enjoy when ready.

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