Tropical Cheesecake
Recipe by Adrian Richardson
Serves 10-14 | 
Prep 20 min | 
Set overnight
Ingredients
Biscuit Base
- 275g digestive biscuits, blended to crumbs
- 50g dessicated coconut
- 150g unsalted butter (melted)
Cheesecake Filling
- 20g or 5 tsp agar agar
- 150ml pineapple puree or pieces
- 80g caster sugar
- 800g cream cheese
- 3 tsp vanilla extract
- 80g icing sugar
- 400ml AYAM™ Coconut Cream
Decoration
- Dried pineapple
- Toasted coconut
Method
- For the biscuit case, mix all base ingredients in a food processor and pulse to a fine crumb then spread out over a lined cake tin to create an even layer.
- Place all of the cheesecake filling ingredients into a mixer or food processor and blitz until combined and smooth.
- Pour the filling over the biscuit base in the fridge overnight, or until set.
- Decorate the cheesecake with pineapple and toasted coconut, enjoy.
