Coconut Cream Cheesecake
No-bake, silky coconut cream filling and a golden toasted coconut top 🌴
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Brown Butter Cheesecake
Nutty, toasty brown butter in the crust AND the filling — next-level cozy 🤎
Ingredients
- 200g digestive biscuits, crushed
- 170g butter, browned
- 500g cream cheese, room temp
- 150g brown sugar
- 3 eggs
- 200ml sour cream
- 1 tsp vanilla extract
- 1 tbsp cornstarch
How to make it
- Brown the butter until nutty and golden. Mix 100g with the crushed biscuits, press into a 20cm springform pan and bake 10 min at 180°C.
- Beat cream cheese, brown sugar, eggs, sour cream, vanilla, cornstarch and 50g of the brown butter until smooth.
- Pour over the crust and bake 55 min at 160°C until just set. Cool, then chill 4 hours.
- Warm the reserved 20g brown butter and drizzle over the top.
- Slice and serve.
