Coconut Orange Redcurrant Cheesecake

This is a lovely cheesecake recipe. The coconut oil in the digestive biscuit base gives it a rich coconut flavour. The coconut goes well with the orange and the currant in the cheesecake.

Serves  4

For the base:

100g digestive biscuits

50g Vita Coco coconut oil ( melted)

1/2 teaspoon caster sugar

1 large orange

100ml whole milk

200g double cream

200g mascarpone cheese

2 teaspoon gelatine powder or 2 gelatine leaves

100g caster sugar

1 tablespoon Vita Coco coconut oil

1 tablespoon desiccated coconut

To serve:

Orange segments

Redcurrant Jelly

Sprigs of mint

 1. Crush digestive biscuits into fine crumbs. Stir in coconut oil. Press the biscuit mixture into 4 lined 7cm cooking ring. Chill in the fridge.

2. Remove zest from the orange. Peel and segments the orange. Finely chop half of the orange segment. Set aside.

3.  Heat the milk in a pan. Dissolve the gelatine in the milk.

4.  Whisk cream until it hold soft peak.

5. In another bowl whisk mascarpone, coconut oil, sugar, coconut, gelatine, orange zest and chopped orange. Fold in whipped cream.
6. Spoon the mixture into the biscuit based rings. Chill in the fridge for 2 hours till set.

7. To serve: Remove cheese cakes from the rings. Peel away the cling film. Spread the top with redcurrant jelly. Decorate with orange segments and mint.

“This recipe is an entry into the #Swearbyit challenge with Vita Coco. Find more great coconut oil recipes and tips on using coconut oil at www.swearbyit.com”