This recipe appealed to me because it is a lighter alternative to the rich butter and biscuit crumb cheesecake bases we so often use. While a little bit fiddly to get the coconut mixture evenly spread into the tins, they present well and even if they are a little untidy, you can get away with it by calling them ‘rustic’ or ‘ free form’ or ‘artisan’. The filling is deliciously smooth complementing the texture of the base.
3/12 cups (265 g) shredded coconut
2/3 cup (150g) caster sugar
2 egg whites
50 g unsalted butter, melted
Preheat oven to 150 degrees C. Place coconut, sugar, egg whites and butter in a bowl and mix until combined. Using the back of a spoon, press the mixture into 6 x ¾ cup capacity (180ml) lightly greased muffin tins lined with non-stick baking paper. Bake for 15 – 20 minutes or until light golden. If the shells are browning too quickly, cover with aluminium foil. Set aside to cool.
150 g cream cheese, softened
100 g ricotta
½ cup caster sugar
150 g dark chocolate, melted
1 teaspoon vanilla extract
To make the filling, place the cream cheese, ricotta, sugar, chocolate, eggs and vanilla in a food processor and process until smooth. Pour into shells and bake for 20 – 25 minutes or until just set. Allow to cool to room temperature and then refrigerate for 1 hour or until cold.
(from April/May 2013 Donna Hay Magazine)