DEEP NO-BAKE BOUNTY COCONUT CHEESECAKE

This photo doesn't quite capture how decadent and moreish this deep no-bake bounty cheesecake is.

A buttery biscuit base topped with melted chocolate and a deep layer of creamy cheesecake filling. The filling is flavoured with coconut and chocolate, topped with more melted chocolate, slices of Mars Bounty and a sprinkling of white chocolate stars. Oh my!

It was just a quick photo before I dashed out the door. This particular cheesecake was destined for cake club. The last session of the Clandestine Cake Club in Dundee.

Ingredients

• 500g digestive biscuits (graham crackers)
• 100g butter
• 500g Philadelphia cream cheese
• 6 tbsp icing sugar
• 120g desiccated coconut
• 1 tsp vanilla extract
• 600ml double (heavy) cream
• 6 tbsp caster sugar
• 100g dark chocolate
• 3 Bounty bars, sliced
• 2 tsp white chocolate sprinkles (optional)

Instructions

1. Spray a deep 20cm (7.5inch) cake tin with non-stick baking spray or line in baking paper.
2. Melt the butter in a small pan and in a large bowl, crush the biscuits to a fine crumb using the end of a rolling pin.
3. Pour the melted butter into the biscuit crumb and mix well. Press firmly into the base of the cake tin and pop in the fridge.
4. ..................................

for full recipes please see : www.tinnedtomatoes.com

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