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Coconut & Sour Cream Cheesecake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Made this recently and everyone wanted the recipe so I thought I would share

Made this recently and everyone wanted the recipe so I thought I would share

Ingredients

Serves: 8.

Metric Cups

For the Base

  • 250 grams digestive biscuits (or plain sweet biscuits)
  • 125 grams butter (melted)

For the Filling

  • 250 grams cream cheese (softened)
  • 300 millilitres sour cream
  • 60 millilitres malibu
  • 3 eggs
  • 260 grams coconut milk
  • 45 grams coconut (toasted)
  • 35 grams alcohol
  • 110 grams caster sugar

For the Toffee Bark

  • 110 grams sugar

For the Base

  • 9 ounces graham crackers (or plain sweet biscuits)
  • 4 ounces butter (melted)

For the Filling

  • 9 ounces cream cheese (softened)
  • 10½ fluid ounce sour cream
  • 2⅛ fluid ounce malibu
  • 3 eggs
  • 9 ounces coconut milk
  • 2 ounces coconut (toasted)
  • 1 ounce alcohol
  • 4 ounces superfine sugar

For the Toffee Bark

  • 4 ounces sugar

Method

Coconut & Sour Cream Cheesecake is a community recipe submitted by Shazza13 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Combine biscuit crumbs with butter in bowl; mix well. Use a flat-bottomed glass to press mixture evenly over base and side of greased 22cm springform tin, refrigerate 30 minutes.
  • Place tin on oven tray, pour filling into crumb crust. Bake in moderate oven about 1 1/4 hours or until filling is just firm. Cool cheesecake in oven with door ajar. Cover cold cheesecake, refrigerate 3 hours or overnight.
  • Serve dusted with sifted icing sugar, if desired, and pieces of toffee bark.
  • Filling:

  • Beat all ingredients in medium bowl with electric mixer until mixture is creamy.
  • Toffee Bark:

  • Cover an oven tray with foil, lightly coat foil with cooking oil spray. Sprinkle evenly with half the sugar.
  • Place under hot grill for about 2 minutes or until sugar is dissolved and golden brown; cool.
  • Carefully peel toffee away from foil, break into pieces. Repeat process with remaining sugar.
  • Cheesecake can be made 3 days ahead. Toffee bark best made on day of serving. Storage: Cheesecake, covered, in refrigerator. Bark in airtight container. Freeze: Not suitable. Microwave: Not suitable.

  • Combine biscuit crumbs with butter in bowl; mix well. Use a flat-bottomed glass to press mixture evenly over base and side of greased 22cm springform tin, refrigerate 30 minutes.
  • Place tin on oven tray, pour filling into crumb crust. Bake in moderate oven about 1 1/4 hours or until filling is just firm. Cool cheesecake in oven with door ajar. Cover cold cheesecake, refrigerate 3 hours or overnight.
  • Serve dusted with sifted icing sugar, if desired, and pieces of toffee bark.
  • Filling:

  • Beat all ingredients in medium bowl with electric mixer until mixture is creamy.
  • Toffee Bark:

  • Cover an oven tray with foil, lightly coat foil with cooking oil spray. Sprinkle evenly with half the sugar.
  • Place under hot grill for about 2 minutes or until sugar is dissolved and golden brown; cool.
  • Carefully peel toffee away from foil, break into pieces. Repeat process with remaining sugar.
  • Cheesecake can be made 3 days ahead. Toffee bark best made on day of serving. Storage: Cheesecake, covered, in refrigerator. Bark in airtight container. Freeze: Not suitable. Microwave: Not suitable.

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