Cherry & coconut cheesecake



  • 150g (5oz) digestive biscuits
  • 25g (1oz) desiccated coconut
  • 50g (2oz) butter, melted
  • 2 x 180g packs soft cheese
  • 250g (9oz) tub Quark
  • 4 medium free range eggs 
  • 25g (1oz) caster sugar
  • 1 tsp vanilla bean paste
  • 160ml can coconut cream
  • 200g (7oz)cherries, pitted
  • 25g (1oz) fresh coconut chunks, thinly sliced with a vegetable peeler


  1. Preheat the oven to 180°C, gas mark 4.
  2. Place the biscuits in a food processor to make into fine crumbs. Mix well with the desiccated coconut and butter, and press into a 20cm round loose-bottomed cake tin.
  3. Whisk the soft cheese, Quark, eggs, sugar, vanilla and coconut cream in a large bowl, and pour over the crumb base. Roughly chop half the cherries and scatter over the top with the coconut slices.
  4. Bake for 1-1¼ hours until golden on top but still with a slight wobble. Remove from the oven and cool completely in the tin. Remove from the tin and place on a platter. Serve topped with whole cherries and shavings of toasted coconut, if you wish.



Preparation time: 20 minutes, plus cooling

Serves: 8-10

Nutrition: 424 calories, 12.1g sugar, 30.8g fat, 0.8g salt (sat fat 19.1g)


For even more indulgence, use a third pack of soft cheese in place of the Quark. Serve with scoop of ice cream and enjoy!