Cherry & Coconut Cheesecake

Make summer extra-special with this baked cheesecake, with its marbling of fresh cherries and hint of coconut. For even more indulgence, use a third pack of soft cheese in place of the Quark.
Serves 8-10
Total Time
1 Hour 35 Minutes
150g of digestive biscuits
25g of desiccated coconut
50g of butter, melted
2 x 180g packs soft cheese
250g tub of Quark
4 medium free range eggs
25g of caster sugar
1 tsp of vanilla bean paste
160ml can of coconut cream
200g pitted cherries
25g fresh coconut chunks, thinly sliced with a vegetable peeler
Step 1

Preheat the oven to 180°C, gas mark 4.

Step 2

Place the biscuits in a food processor to make into fine crumbs. Mix well with the desiccated coconut and butter, and press into a 20cm round loose-bottomed cake tin.

Step 3

Whisk the soft cheese, Quark, eggs, sugar, vanilla and coconut cream in a large bowl, and pour over the crumb base. Roughly chop half the cherries and scatter over the top with the coconut slices. Bake for 1-1¼ hours until golden on top but still with a slight wobble. Remove from the oven and cool completely in the tin. Remove from the tin and place on a platter. Serve topped with whole cherries and shavings of toasted coconut, if you wish.

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