Baked Lime and Coconut Cheesecake

Methods

1. Base-
• Melt the butter in a saucepan
• Meanwhile crush the biscuit
• Either whizz in a processor or place in a bag and bang with a rolling pin.
• Take the butter of the heat
• Add the biscuits to the butter and stir well
• Spoon the biscuit mix in to a lined spring bottom tin (I use an 8 inch x 3&1/2 deep tin)
• Tip - line with grease proof paper and grease lightly with butter or oil.
2. Filling -
• Beat the cream cheese in a large mixing bowl, until smooth
• Beat in the coconut milk and sugar . Either whisk in or beat in the cream and eggs
• Add the lime zest and juice and mix all the ingredients together well
• Spoon / pour on to the base
• Bake on the middle shelf of a preheated oven gas 4 / 180*c / 350* f - for 1 & 1/4 to 1 & 1/2 hours, or until set with a slight wobble in the middle.
• Remove and allow to cool in the tin
• Refrigerate until needed, best served cold
• Tip - If you haven't got a rolling pin to crush the biscuits use a wine bottle, gently banging down using a few t-towels under the bag of biscuits to protect the impact on the glass - use this method with caution