Coconut Cheesecake

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Ingredients

Crust

• 250 g ground digestives

• 75 g butter

Cheesecake

• 400 g cream cheese

• 1 cup coconut cream, cold

• 150 g white chocolate, melted

• vanilla

Topping

• 100 g coconut cream

• 50 g white chocolate

• 1/3 cup desiccated coconut

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Method

• Mix the ground digestives and butter.

• Lightly press in a 9 in round pan. Refrigerate.

• Whisk the coconut cream until slightly thickened.

• Stream in the white chocolate.

• Add the cream cheese and vanilla.

• Spread over the crust. Refrigerate

• Heat the coconut cream.

• Add the white chocolate. Set aside for 2 minutes.

• Mix until smooth. Add the desiccated coconut.

• Spread the topping on the cheesecake.

• Refrigerate for 4 hours.