Pineapple Coconut Cheesecake

Ingredients (serves 10)

• 250g Arnott's Nice biscuits, halved
• 125g butter, melted

• Filling

• 2 x 250g packets cream cheese, chopped, softened
• 2/3 cup caster sugar
• 3 eggs
• 1/2 cup coconut milk
• 440g can crushed pineapple, drained
• Toasted shredded coconut (see tip), to serve

Method

1. Make cheesecake: Preheat oven to 160°C/140°C fan-forced. Grease a 20cm (base) springform pan. Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate.
2. Meanwhile, make filling: Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, 1 at a time, beating until combined. Adding coconut milk. Fold in pineapple. Pour mixture into prepared pan. Place pan on a baking tray.
3. Bake for 50 minutes to 1 hour or until just set (cheesecake will wobble slightly in centre). Turn off oven. Cool cheesecake in oven for 3 hours with door ajar. Refrigerate overnight. Top with coconut. Serve.

Notes

• 
  Tip: To toast shredded coconut, place in a non-stick frying pan over medium-low heat. Cook, stirring, until golden.
  Serve with whipped cream, thawed frozen berries, or chocolate curls.
  Dust cheesecakes with icing sugar mixture, drinking chocolate or cocoa powder.
  We used non-stick springform pans. If using regular pans, line the base with baking paper.