Oh Donna, you’ve done it again. I reckon that Ms Hay’s eponymous magazine is just getting better as time goes on. There’s a wider variety of recipes and they are all just so tempting that I every time a new edition appears in my letterbox I want to race to the kitchen and bake. That’s surely a sign of a fab mag.
The recent issue 68 had a cheesecake special, which totally had me drooling. The recipe that most caught my eye was dark chocolate coconut mini cheesecakes with pomegranate syrup. Not being a pomegranate fan I omitted this but don’t think mine were any the poorer for it.
In a rare critique of Donna Hay I will say that the quantities / servings for this recipe were all over the shop. The magazine stated it would serve 6 – I can’t tell you how many it made. Way, way more than 6. I made 6 in large size muffin tins [as per the recipe] and it didn’t make a dent in the mix. Then I made at least 8 in mini muffin tins and still I had ingredients left over. By then I was over lining muffing tins with crosses of paper so I made macaroons to use the leftover coconut mix, and little chocolate pots with the remaining choc cheesecake mix. The Hungry Dad made short work of those little choc pots, let me tell you.
3 ½ cups shredded coconut
2/3 cup caster sugar
50 gram butter, melted
150g cream cheese, softened
½ cup caster sugar
150g dark chocolate, melted
1 teaspoon vanilla extract
LET’S GET TO IT:
Preheat oven to 150C.
Grease a mini muffin tin or standard size muffin tin with non-stick spray [depending on how many you want to make – the smaller ones would look tres chic at a tea party] and place strips of baking paper in a cross pattern to allow for easy removal of cakes.
Mix base ingredients together in a bowl then using a spoon gently press into base and sides of muffin tins.
Bake 15 mins for big size, 11 mins for small / until golden, then set aside to cool.
For filling: place all ingredients into food processor and process until smooth [you may need to scrape down sides a couple of times].
Pour into shells and bake 20-ish for big / 13-ish for small [you want them to be a little bit custard-like in centre].
Bring to room temperature then place in fridge for one hour.