A heavenly combination of a crunchy chocolate crackle base with a creamy cherry coconut cheesecake filling, topped with chocolate coated cherries is perfect for entertaining.
Time: 30 mins, plus 1 hr prep
Cooking time: 15 minutes
Chocolate crackle base
60g (1/4 cup) Copha, chopped
60g dark chocolate, chopped
80g (1/2 cup) icing sugar mixture, sifted
2 tablespoons cocoa powder
50g (1 2/3 cup) Kellogg’s Rice Bubbles
20g (1/3 cup) desiccated coconut
300g (1 1/2 cups) cherries, pitted and halved
60ml (1/4 cup) water
160g (1 cup) icing sugar mixture, sifted
500g cream cheese, chopped and softened
270ml can coconut cream
3 teaspoons powdered gelatine
100g dark chocolate, chopped
20g (1 tablespoon) Copha
12 cherries, extra
Chocolate crackle base
Grease and line the base and sides of 22cm spring form cake tin. In a large bowl, combine together the chocolate and Copha. Place bowl over a pot of lightly simmering water. Stir occasionally until melted. Remove from heat.
Place the icing sugar, cocoa powder, rice bubbles and coconut in a large bowl, add the Copha mixture and mix to combine. Press into the base of the tin and put in the fridge to set for 10 minutes.
Place cherries, sugar and water in a small saucepan over high heat. Bring to the boil and cook for 4 minutes, to soften. Remove from the heat and cool slightly for 5 minutes. Using a stick blender, blend until smooth.
Sprinkle over the gelatine and set aside for 5 minutes to dissolve. Mix until smooth. Set aside.
Place cream cheese in large bowl and, using hand-held beaters, beat for 4 minutes or until light and fluffy. Add the coconut cream and beat for 4 minutes, or until light and smooth. Strain the cherry mixture through a sieve and gradually add to the cream cheese mixture. Stir to combine. Pour over the base and put in the fridge to set for 1 hour.
In a medium heatproof bowl, combine together the chocolate and Copha. Place bowl over a pot of lightly simmering water. Stir occasionally until melted. Remove from heat.
Half dip the cherries in the chocolate, place on baking paper and refrigerate for 2 minutes to set.
Remove cheesecake from tin and drizzle with chocolate mixture. Top with cherries to serve.
Can’t find a favourite recipe from the 1960s, 70s or 80s? Here’s Betty King’s Cook Book; Secrets From Grandma’s Pantry; What Shall I Cook Today?