RECIPE: Key Lime, Passion Fruit and Coconut Cheesecake
FOR THE COCONUT CRUMB BASE
100g desiccated coconut
300g digestive biscuits
FOR THE CHEESECAKE TOPPING
450g cream cheese
200g icing sugar, sieved
450ml double cream
Zest and juice of 4 key limes
4 ripe passion fruits
1 Line a 20-22cm spring clip or loose-bottomed cake tin with baking parchment.
2 Heat a frying pan, add the coconut and gently toast until golden. Transfer to a bowl.
3 Add the butter to the pan to melt.
4 Crush the biscuits to a fine crumb, either in a sealed sandwich bag with a rolling pin, or in a blender.
5 Mix the crumbs and melted butter into the toasted coconut.
6 Tip the mixture into the cake tin and press firmly with a potato masher or the back of a large spoon, and refrigerate.
7 To make the cheesecake topping, place the cream cheese in a bowl and soften using a wooden spoon or electric mixer.
8 Add the icing sugar, lime juice, three quarters of the zest and three quarters of the passion fruit pulp, keeping the remaining zest and passion fruit to garnish the finished cheesecake. Mix well until the cheese is smooth.
9 In a separate bowl, whisk the cream until it forms soft peaks, and then mix into the cream cheese mixture. Spoon on top of the biscuit base and smooth the surface with a palate knife. Keep in the fridge for 1 hour or until firm.
10 When you are ready to serve, garnish the top of the cheesecake with the reserved lime zest and passion fruit pulp.