Sunday, 27 April 2014

Sunday's Kitchen - Delightful Strawberry and Coconut Cheesecake

Mums First Diary is delighted to launch its first weekly themeSunday’s Kitchen! We happened to have an amazing dad, who is also a great cook and it will be a real shame if we don’t share some of his delicious meals he cooks for us. I used to cook, but since I tried his creations, I decided it would be better to step back and just enjoy. Still, as I have the biggest sweet tooth in the family, I keep myself responsible for the desserts, so we keep it fair… J 

Sunday has always been a family day for me, so what better day for sharing a nice family meal recipe. Another bonus is that our recipes are a mixture of Bulgarian and English cuisine, so let’s see what these two cultures have brought to the world of cooking. J Sunday’s Kitchen series will start with recipes that have special meanings for us and have been cooked on special occasions, or are simply our favorites. I don’t promise they will be always calory wise, but they will be heart and soul warming for sure. I hope you enjoy!  

The first recipe we share today is everyone's favourite cheesecake, a very special one, very summery, very light - a Delightful Strawberry and Coconut Cheesecake. I promise it's very easy to make and it's a real delight to taste. Brings pleasure and sunny mood!


  • 1 packet of Digestive Biscuits (approx 18 biscuits)
  • 100 g melted butter
  • 1/3 cup coconut flakes
  • 500 mascarpone
  • 300 double cream
  • 1 vanilla pod
  • 1 tsp vanilla powder
  • 200gr icing sugar
  • 1 packet strawberries

1.  Crush 250 g biscuits (approx 18) until breadcrumb like structure. 

2.  Melt 100 g butter in a pan or in a microwave.

3.  Mix the butter and biscuit crumbs together with the coconut flakes.

4. Line the tin with grease proof (baking) paper and pour in the mixture (base), flatten down with a spoon and leave in the fridge to rest for an hour.

5. Slice the vanilla pod open and carefully scrape the seeds out with the knife's edge. 

6.  Mix 500 g mascarpone, 100 g icing sugar, vanilla seeds and 1 tsp vanilla powder together using an electric mixer.

7. Once mixed together, pour in 300 ml double cream and mix together.

8. Spoon the mixture on top of the biscuit base and smooth over using the back of the spoon (don't worry if it doesn't look perfect, the syrup will cover this up), and leave in the fridge for minimum 4 hours. 

 9. Before you serve, blend together 100 g icing sugar and half a packet of strawberries and pour over the top of your cheesecake.

Serving suggestions

Sprinkle some coconut flakes on top for decoration and extra exotic taste. If you prefer the cheesecake sweeter, pour more syrup on top!



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