Coconut Caramel Cheesecake
Preheat oven to 160°C, take cream cheese out of fridge for 30 minutes to soften.
Stir Kea Cookies crumbs and butter in a medium bowl until well mixed.
Press the biscuit crumb into the bottom and a little up the sides of a 9 inch springform pan.
In a mixer, beat together the softened cream cheese and coconut condensed milk.
Add the vanilla, and then the corn starch eggs and dairy-free yoghurt, mixing throughout.
Pour cheesecake mixture into crust and tap the pan on the counter to even out the surface.
Bake for 60 minutes, until almost set (slightly wobbly).
Cool completely and then chill overnight.
For the icing, beat together the dairy-free margarine, coconut cream, and icing sugar until desired consistency is reached. Serve with coconut icing, then drizzle with caramel sauce.
For the crust
1 packet of Vanilla Kea Cookies (GF) crushed to a fine crumb
6 Tbsp dairy-free butter melted
For the cheesecake filling
250ml Natures Charm coconut condensed milk
3 x corn starch egg replacement (3 Tbsp corn starch + 6 Tbsp water)
2 Tbsp dairy-free yoghurt
1 Tbsp vanilla extract
Nature’s Charm Coconut Caramel sauce
1 - 1 1/2 cup icing sugar
1 Tbsp dairy-free margarine
3 Tbsp coconut cream