Cherry Coconut Cheesecake


Preparation time: 15 minutes

Cooking time: 1 hour

Serves 12


2 cups sweet biscuit crumbs

cup melted butter

500 g cream cheese (reduced fat)

1 cup sour light cream

3 eggs

cup sugar

200 g cherries, deseeded

tspn cinnamon

1 tspn vanilla essence

cup coconut

cup brandy


Mix biscuit crumbs in a blender with the melted butter. Press into a well-greased spring form tin to make a flat, smooth crust.


Beat cream cheese with sour light cream, eggs and sugar until smooth. Add cherries, cinnamon, vanilla, coconut and brandy. Pour mixture into prepared spring form tin. Bake at 160C for about 1 hour. Refrigerate until cold.