The Smelliest Chocolate Cheesecake

This recipe was one we were a little scared of. The fruit we found in the box looked prehistoric and is definitely not the kind of thing we’re used to cooking with… and yet the cheesecake we created with your help is more than enough to catch your eye and your tastebuds! Watch to find out what it is and how we get on!


Biscuit base

100 g coconut biscuits
30 g golden caster sugar
40 g butter, melted


250 g full fat cream cheese
200 ml coconut milk
100 g icing sugar
100 g dark chocolate
1 splash of milk
3 leaves of gelatine
4 tbsp durian purée
1 tbsp honey


Biscuit base
Preheat an oven to 160°C. Blitz up the coconut biscuit crumbs with the sugar. Melt the butter and stir into the crumbs, then press into the base of a 20cm loose-bottomed cake tin. Bake for 10 minutes, then allow to cool.

Cheesecake filling
Whisk the cream cheese and coconut milk together with the icing sugar until fully combined. Soak the gelatine leaves in the splash of cold milk to soften. Warm the milk in a small pan until the gelatine dissolves, then quickly whisk into the cream cheese mixture before dividing into two, leaving one on the side at room temperature for later.

Chocolate rings
Melt the dark chocolate and quickly whisk into half of the mix. Pour into 5 x 5cm diameter rings that have their bottoms sealed up with clingfilm and transfer to the fridge to set for a couple of hours or freezer for an hour. Ease the chocolate circles out of the ring moulds once set (warm up the edges helps) and arrange however you like on top of the biscuit base.

Durian mixture
Blitz the tbsp of durian up with the honey and fold into the other half of the mixture. Pour this mixture in and around the chocolate circles until it fills up to the same level, give the tin a little shake to level it off and put in the fridge to set for at least 4 hours.

Push the cheesecake out of the tin from underneath and cut into slices to serve, scattered with toasted coconut flakes. Serves 8

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Rennie Range

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