Bounty parfait cheesecake

Bounty Parfait Cheesecake

Indulge in the tropical delight of a Bounty Parfait Cheesecake, where the creamy richness of cheesecake meets the exotic flavors of coconut and chocolate. This dessert is a perfect blend of textures and tastes, making it a standout treat for any occasion.

Serving Size and Yield

Serves approximately 8-10 people.

Preparation and Cooking Time

Preparation Time: 30 minutes

Cooking Time: 1 hour

Cooling Time: 4 hours

Total Time: 5 hours 30 minutes

Ingredients

• 200g digestive biscuits
• 100g unsalted butter, melted
• 500g cream cheese, softened
• 200g granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 200ml coconut cream
• 100g desiccated coconut
• 150g dark chocolate, melted
• 50g Bounty bars, chopped

Instructions

1. Prepare the base by crushing the digestive biscuits into fine crumbs. Mix with melted butter until well combined.
2. Press the biscuit mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
3. Beat the cream cheese and sugar together in a large bowl until smooth and creamy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Mix in the coconut cream and desiccated coconut until fully incorporated.
6. Pour the cheesecake mixture over the chilled biscuit base.
7. Bake in a preheated oven at 160°C (320°F) for about 1 hour, or until the edges are set and the center is slightly wobbly.
8. Cool the cheesecake in the oven with the door slightly ajar for 1 hour, then refrigerate for at least 3 hours or overnight.
9. Drizzle the melted dark chocolate over the chilled cheesecake.
10. Sprinkle the chopped Bounty bars on top before serving.

Additional Notes

For a lighter version, substitute half of the cream cheese with Greek yogurt. You can also use milk chocolate instead of dark chocolate for a sweeter topping.

Nutritional Information

Estimated per serving: 450 calories, 30g fat, 40g carbohydrates, 8g protein.

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