Baked Lime and Coconut Cheesecake
A baked cheesecake is very different from a cold gelatine set one, the cake is baked and is set by the eggs. The filling is harder, yet smooth and is often called a New York Cheesecake.
Preparation time: 20 or so minutes Quantity: Serves 12 - 14 Cooking time: 1 & 1/2 hours
Ingredients
Base -
100 g / 4 oz butter - diced
230 g / 8 oz digestive or coconut biscuits
Filling -
600 g / 3 tubs cream cheese
300 ml / 2/3 tin coconut milk
170 g / 6 oz caster sugar
200 ml double or whipping cream
4 eggs - large or medium
4 - 5 limes - zested or grated
3 limes - juiced
Method
Base
- Melt the butter in a saucepan
- Meanwhile crush the biscuits. 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.
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