Lime and coconut cheesecake Recipe

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serves:

4

Skill:

medium

Prep:

25 min

Cooking:

25 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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.

Ingredients

  • 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

Method

  • Preheat the oven to 180°C (350°F/Gas 4). Mix the biscuits into the melted butter. Place four 10cm (4in) chef’s rings on a baking sheet and press in the biscuit mix.

  • 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.

  • 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.

  • To make the rum cream, put the cream, icing sugar, and rum into a bowl and whisk to form soft peaks.

  • Put the cooled cheesecakes onto serving plates and top with quenelles of rum cream and strands of lime.

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