Name: Roasted Coconut Cheesecake recipe by Neha Garg at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3
Ingredients: For the crust:; 24 digestive biscuits; 1/2 cup melted butter; 1 tbsp sugar; For the filling:; 1/2 cup Cream Cheese; 1/4 cup sugar; 1/4 cup coconut milk; 1 tbsp vanilla essence; 3 tbsp Condensed Milk; 1 tbsp lemon juice; 1/4 cup grated coconut; For Frosting:; 1 cup beated whipped cream; 1 cup grated coconut; 1 tbsp Butter

ABOUT Roasted Coconut Cheesecake RECIPE

The cheesecake is perfect choice for any special occasion. This cheesecake gets its perfection from toasted coconut flakes.

Ingredients Serving: 3

For the crust:
24 digestive biscuits
1/2 cup melted butter
1 tbsp sugar
For the filling:
1/2 cup Cream Cheese
1/4 cup sugar
1/4 cup coconut milk
1 tbsp vanilla essence
3 tbsp Condensed Milk
1 tbsp lemon juice
1/4 cup grated coconut
For Frosting:
1 cup beated whipped cream
1 cup grated coconut
1 tbsp Butter

Instructions

Crush the digestive biscuits to a coarse powder with the help of a grinder. Transfer the biscuit powder to a bowl, add butter and sugar. Mix well.
Spread and press the mixture into a loose bottomed cake tin. Refrigerate for 10 minutes. Keep aside.
Beat cream cheese and sugar in a large bowl. Add condensed milk, coconut milk, lemon juice, vanilla essence and grated coconut. Beat well.
Pour the filling mixture evenly on the prepared biscuit crust and spread it evenly using a palate knife. Refrigerate it for 2 hour or till the cheesecake sets.
In a non stick pan, add 1 tbsp butter and roast the grated coconut on low flame. Roast till it turns light brown in colour.
Demould the refrigerated cheesecake. Garnish it with whipping cream and roasted coconut flakes.

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