Coconut and Caribbean Lime Cheesecake Recipe
A zesty, zippy cheesecake that's delicious enough to impress your guests, yet simple enough to whip up for a weeknight dessert.
Coconut and Caribbean Lime Cheesecake Ingredients
12.5 ounces (or 350g) cream cheese, lite or reduced fat is fine
12.5 ounces (or 350g) plain yogurt
7 ounces (or 200g) biscuits, crushed to make crumbs
5.5 ounces (or 150g) desiccated coconut
3.5oz (or 100g) butter, melted
1 lime (zest & juice)
1 extra lime, to garnish
1 tablespoon desiccated coconut, to garnish
Coconut and Caribbean Lime Cheesecake Directions
Grease and line the bottom of a 9 inch (or 22cm) springform pan with aluminium foil.
In a large bowl, combine the melted butter with the biscuit crumbs.
Stir until the mixture resembles the consistency of wet sand.
Tip the mixture into the springform pan and press down firmly into the base, ensuring the base is level and even.
Refrigerate overnight, or at least for a couple of hours if you're short of time.
To make the filling, combine the cream cheese with the honey and stir until the mixture is smooth and creamy.
Add the coconut milk and continue stirring.
Add in the zest and the juice from one lime, and stir some more until well combined.
Finally, add in the yoghurt and give it all a really good stir.
Pour or spoon the mixture into your chilled springform pan.
Refrigerate for a couple of hours, or until the filling has set.
Just prior to serving, remove cheesecake from the refrigerator and carefully take away the springform pan.
Sprinkle a tablespoon of desiccated coconut on top, then cut the last lime into very thin slices and arrange it on top of the cheesecake.
Serve your absolutely delicious coconut and Caribbean lime cheesecake and take all the credit you deserve!
Serves: 6
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