Raspberry Cheesecake With Coconut-Chocolate Crust - cooking recipe

Ingredients

200 g butter
350 g plain flour
250 g caster sugar
1 kg cream cheese
1 tsp vanilla essence
5 medium eggs
3 tbsp custard powder
250 g raspberries
30 g coconut flakes
1 tbsp cocoa powder
None None icing sugar for dusting

Preparation

Preheat oven to 350\u00b0F. Grease a 10 inch springform pan. Mix butter, flour, 1/2 cup sugar and a pinch of salt into a smooth dough. Wrap in plastic wrap and chill for 30 mins.
Meanwhile, beat cream cheese with remaining sugar, vanilla extract and a pinch of salt. Add eggs, 1 at a time. Add custard powder and raspberries. Set aside.
Cut dough in 1/2. Roll 1/2 into a 10 inch disc and use to line prepared pan. Spread cream cheese mixture over top. Split remaining dough in 1/2 and mix 1/2 with coconut flakes and 1 tbsp water and the other 1/2 with 1 tbsp cocoa powder. Sprinkle coconut and cocoa dough over top of cheesecake and bake for 45-55 mins on the bottom rack.
Remove from oven and allow to cool on a wire rack. Serve dusted with powdered sugar.