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
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.