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Caribbean lime and coconut cheesecake
- Prep time:
- 20 mins, plus chilling
- Cook time:
- 5 mins
- Serves:
- 6
An irresistible cheesecake from Tonia Buxton - a deliciously creamy coconut and lime topping on a crunchy biscuit base
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Tips and suggestions
- Eat with...
- Chocolate Tart with Chocolate Sorbet
Ingredients
- 100g Butter
- 200 g wholewheat biscuits, crushed
- 350g light or low-fat cream cheese
- 5 tbsp clear Honey
- 150 g desiccated Coconut
- zest and juice of 1 limes
- 350g plain Yogurt
To decorate:
- zest of 1 limes
Method
1. Line a 20cm loose-bottomed cake tin with baking parchment.2. Melt the butter in a saucepan. Stir in the crushed biscuits, mixing well.
3. Tip the biscuit mixture into the tin, pressing it down well and levelling the surface. Chill for at least 1 hour, or overnight.
4. Mix together the cream cheese and honey, stirring until smooth. Stir in the coconut and lime zest and juice. Add the yoghurt and mix well.
5. Spoon the mixture over the biscuit base. Chill for 45 minutes.
6. Remove the cheesecake from the tin and decorate with lime slices and zest.
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Latest Comment
Wow, love the sound of this recipe.
Very pleasant but I found the dessicated coconut detracted from the smoothness that I like in a cheesecake. I'm going to try infusing and liquidising/straining next time. Oh yes - there will be a next time as it is a lovely light finish to a meal and so easy to make.