Baked Coconut and Raspberry Cheesecake
Prep:  30 minutes
Cook:  65 minutes
Serves:  dinner party (8-10)
Average: 4 (1 vote)
Difficulty:
Cuisine:
Saved:
16
Recipe by: Everyday Delicious Kitchen
Make this best ever cheesecake recipe for Christmas dessert. Serve this easy baked raspberry cheesecake with coconut as an easy dessert idea.
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Baked Coconut and Raspberry Cheesecake
Ingredients:
Method:
  1. COMBINE the biscuit crumbs, coconut and butter. Press into the base of a greased and lined 24cm spring form pan. Wrap the pan in a double layer of extra wide foil. Chill. (Ensure the base is water tight)
  2. BEAT the PHILLY and sugar with an electric mixer until smooth. Beat in the eggs and then stir through the coconut milk. Pour filling over the prepared base and scatter over the raspberries
  3. PLACE in a baking dish and pour boiling water into dish to come half way up the side of the cheesecake pan. Bake the cheesecake in a moderate oven 175°C for 60-65 minutes or until just set. Cool in the oven with door ajar. Chill
  4. DECORATE with extra berries and serve sliced with a drizzle of sauce if desired
Tips & Hints:
  • When lining the inside of the pan for a baked cheesecake extend the paper 3-4cm above the top of the springform pan
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