Lime & Coconut Cheesecake

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Inspired by the fresh coconut flavour in Thailand I set to creating a cheesecake that captured it. Creamy coconut filling with a crumble biscuit base, laced with a zesty lime gel and crispy coconut meringues.

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Lime and Coconut Cheesecake

(you will need a 20cm round spring form tin)

Ingredients

(for the biscuit base)

  • 300g digestive biscuits
  • 100g butter, melted
  • 50g desiccated coconut

(for the cheesecake filling)

  • 280g full fat cream cheese
  • 150ml double cream
  • 100g coconut milk, only the solid bit in the can
  • zest of 2 limes
  • juice of 1 lime

(for the lime gel)

  • juice of 2 limes
  • zest of 1 lime
  • 2 sheets of gelatine

(for the coconut meringues)

  • 1 egg white
  • 60g caster sugar
  • 1 tbsp. desiccated coconut
  1. Begin by making the base, line the tin and grease well. Place the digestives into a  food processor and process until they are all crumbly but not powder. Add the coconut and butter and stir until the crumbs are all coated with the butter.
  2. Pour the crumb mixture into the tin and press down with the back of a spoon until compressed and level. Leave to set in the fridge whilst you make the filling.
  3. Simply place the ingredients for the filling into a mixer fitted with the whisk attachment and whisk until thick and creamy, this can sometimes take longer than expected.
  4. Once whisked, pour on top of the biscuit base and smooth till level and even. I find a dough scraper works well for this. Leave to set in the fridge.
  5. For the lime gel, soak the gelatine leaves in cold water. Put the lime juice and zest into a saucepan and heat till warm. Squeeze out the excess water from the gelatine and stir this into the gel until it dissolves.
  6. Leave to cool in the fridge until it begins to set then drizzle over the top of the cheesecake. Leave to set in the fridge for a couple of hours or overnight.
  7. Make the coconut meringues by whisking up the egg white till white and frothy, add in the sugar a teaspoon at a time, whisking well after each addition. Whisk until stiff peaks.
  8. Fill a piping bag, fitted with a round piping tube, with the meringue and pipe onto a baking sheet, lined with baking paper. Sprinkle over the desiccated coconut.
  9. Bake at 100oC for one hour so that they do not burn but dry out, and once cool place on top of the cheesecake.

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Serve as dessert for the finale of a feast and enjoy!

Rachel

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