Lime and coconut cheesecake

(42 ratings)
Lime and coconut cheesecake
Lime and coconut cheesecake
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

This lime and coconut cheesecake is perfect for a dinner party and guaranteed to impress your guests, it's the taste of the Caribbean in a cheesecake! A bit like a pina colada, this lime and coconut cheesecake will transport you to more tropical places and you'll certainly be feeling festive after a slice! It's perfect for a special occasion and makes a nice change from the usual cheesecake or dessert recipes.


  • 8 digestive biscuits, crushed
  • 50g (13/4oz) unsalted butter, melted
  • 300g (10oz) mascarpone cheese
  • 100g (31/2oz) ricotta cheese
  • 1tbsp plain flour
  • 100g (31/2oz) golden caster sugar
  • 40g (11/2oz) desiccated coconut
  • grated zest and juice of 3 limes, plus
  • strands of lime zest, to decorate
  • 2 eggs
  • 1 vanilla pod, scraped
  • For the rum cream:
    200ml (7floz) double cream
    1tbsp icing sugar
    4tbsp dark rum


  1. Preheat the oven to 180C (350F/Gas 4). Mix the biscuits into the melted butter. Place four 10cm (4in) chefs rings on a baking sheet and press in the biscuit mix.
  2. Put the cheeses, flour, sugar, coconut, lime juice and zest, eggs, and the seeds of the vanilla pod into a bowl and whisk until blended.
  3. Pour onto the biscuit base and bake for 20 minutes, until golden. It should be slightly wobbly in the centre when ready. Leave to cool in the oven.
  4. To make the rum cream, put the cream, icing sugar, and rum into a bowl and whisk to form soft peaks.
  5. Put the cooled cheesecakes onto serving plates and top with quenelles of rum cream and strands of lime.

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