Puffed Quinoa Granola Bars

Coconut and Ginger Baked Cheesecake



  • 120g ginger snap cookies, broken in half
  • 50g shredded coconut
  • 60g butter, melted, plus extra for greasing


  • 375g cream cheese, softened
  • 3 eggs
  • 400mL coconut cream, chilled
  • 110g caster sugar
  • 3.5g ground ginger
  • 60g candied ginger, chopped into a small dice
  • Prep time: 20 minutes, plus chilling time
  • Cook time: 60 minutes

Method of Preparation

  1. Preheat oven 148°C. Line the base of a 20 cm spring-form pan with parchment paper. Grease the sides with a small amount of melted butter.
  2. Attach multipurpose blade to KitchenAid® 7-Cup Food Processor. Add ginger snaps and process on high until cookies are finely crushed. Add coconut and process until well mixed. With processor running on low, pour melted butter through feed tube and process until well combined.
  3. Transfer mixture to prepared pan and press down with a spoon or bottom of a glass to cover bottom and sides evenly. Refrigerate for 30 minutes.
  4. Attach clean work bowl and multipurpose blade to food processor. Add cream cheese and process on low until smooth. With processor running on low, add eggs, one at a time through feed tube and continue to process until evenly mixed. Scrape work bowl down. Add coconut cream, sugar and ginger and process on low until well combined and smooth.
  5. Place prepared pan with crust on a flat baking tray and pour in filling. Place in preheated oven, and bake for 15 minutes. Slide oven rack with tray out and quickly scatter candied ginger evenly around the pan. Push back in oven and bake 45-50 minutes or until cheesecake is just set, but the center is still slightly

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