Triple Chocolate Cheesecake

Step 1.

Heat the oven to 180ºC regular bake, place the desiccated coconut on a baking tray and toast for 3-4 minutes or until lightly golden.

Step 2.

In the food processor, blitz the desiccated coconut, biscuits, dates, cocoa and melted butter until a fine crumb forms.

Step 3.

Line and grease a 20cm springform cake tin with baking paper and press the biscuit base mixture into the base and sides of the tin. Refrigerate for 1 hour.

Step 4.

To make the filling, place the chocolate in a heatproof bowl and microwave in 30 second intervals until melted, stir in between. Set aside for 15 minutes to allow it to cool down.

Step 5.

In a large bowl, or bowl of a stand mixer, beat the cream cheese until smooth. Add the melted chocolate and beat until combined.

Step 6.

In a separate bowl, beat the cream and cointreau until soft peaks form. Fold through the chocolate cream cheese and gently stir until incorporated. Sift in the cocoa powder and stir to combine.

Step 7.

Pour into the biscuit base and smooth out the top with a spatula or the back of a spoon. Refrigerate for 3-4 hours until the filling has completely set.

Step 8.

To make the ganache, melt the chocolate in the microwave in 30 second intervals. Pour in the cream and stir until well combined, the ganache should have thickened slightly.

Step 9.

Smear the ganache over the cheesecake and top with summer berries.

Step 10.

Best served while the ganache is soft, however it can be refrigerated, make sure to use a hot knife to cut the cheesecake.

Tip: you can use dried dates instead of fresh, soak them in warm water for 15 minutes to soften first