Swirled coconut and raspberry cheesecake
Ingredients
- 250 g (9oz) butter biscuits, finely crushed
- 100 g (3½oz) unsalted butter
- 2 tbsp. golden syrup
- 15 g (½oz) powdered gelatine
- 400 g (14oz) full-fat cream cheese, we used Philadelphia
- 400 mL (14fl oz) double cream
- 400 mL tin coconut milk
- 200 g (7oz) icing sugar, sifted
- 400 g (14oz) raspberries
- 15 g (½oz) desiccated coconut
Instructions
Swirled coconut and raspberry cheesecake serves 20 original recipe by Good Housekeeping.
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