There aren’t enough hours in the day to make all the cheesecakes I’ve dreamt up but you can never have enough cheesecakes in my book so I’ll give it a good go!
Crunchy coconut biscuit base, creamy topping finished off with more coconut and zesty lime. The flavours are a match made in heaven. A beautiful Summer dessert that I’ll definitely be making again and again. Make this the day ahead or on the morning if you need if for after dinner as although it’s easy to make you do need to chill it for a few hours to get the best result.
250g coconut biscuits
2 x 280g tubs of cream cheese
100g icing sugar
300g whipping cream
50g dessicated coconut and more to scatter on the top to decorate
Juice of 1 lime
Zest of 1 lime
Start by grating the zest of your lime and set aside.
Now measure out your biscuits and place them in double sandwich bags or similar explode proof material. I like to use waxwraps for this part and fold around the biscuits so none of the crumbs can escape. Bash them into crumbs with your rolling pin. Alternatively you could blend but I find the dry biscuits are sometimes a bit difficult to blend.
Line and grease a loose bottomed cake tin (8 inch).
Melt your butter in a saucepan and once it’s runny add your biscuit crumbs. Stir the mixture together so the crumbs are all buttery and coated fully in the buttery liquid.
Transfer to your cake tin and press down to form the base. Chill in the fridge for an hour or so.
While the base is chilling you can be getting on with the rest of the cheesecake.
Whip up your cream cheese, icing sugar, lime juice and coconut. In a separate bowl whip up your cream and then fold it into your cream cheese mixture.
Remove your base from the fridge and spread your mixture onto it. Shake over your coconut and sprinkle on your grated lime zest.
Chill for at least 4 hours or overnight.