Coconut and lime cheesecake with passion fruit caramel
- November 2015
- Serves 12
- Hands-on time 45 min, oven time 50-60 min, plus cooling
If you’re looking for a show-stopping pudding, this coconut and lime cheesecake recipe could be your answer.
- 45.4g (28.4g saturated)
- 43.9g (32g sugars)
For the base
- Flavourless oil for greasing
- 300g digestive biscuits
- 50g desiccated coconut
- 160g unsalted butter, melted
- 25g coconut oil, melted
For the filling
- 560g full-fat cream cheese
- 250ml coconut cream (we like Blue Dragon)
- 397ml tin condensed milk
- Juice 4 limes
- 4 medium free-range eggs
For the caramel
- 100g caster sugar
- 25g unsalted butter
- Good splash rum
- 75ml double cream, at room temperature
- 1-2 pinches sea salt flakes
- Pulp from 3 ripe passion fruits
- For the base, lightly oil a 20cm diameter, 8-10cm deep loose- bottomed cake tin and set aside. Put the biscuits and coconut in a food processor and whizz to fine crumbs. With the mixer running, pour in the melted butter and coconut oil and process until combined. Tip the mixture into the prepared cake tin. Using the back of a metal spoon, press down on the crumbs to form the base, working them all the way up the sides of the tin to form a deep tart case. Smooth the base until even, then chill until needed.
- Heat the oven to 160°C/140°C fan/ gas 3. To make the filling, put the cream cheese, coconut cream and condensed milk in a large mixing bowl and beat with an electric mixer for 1-2 minutes until combined. Gradually beat in the lime juice, then the eggs. Pour the mixture into the biscuit base (don’t let it come over the sides of the biscuit). Bake for 50-60 minutes until lightly set – it should wobble in the centre a lot when gently pushed, but it will firm up in the fridge.
- Remove to a wire rack, still in its tin, and cool completely, then chill (see Make Ahead). To serve, bring back to room temperature before removing from the tin.
- To make the caramel, put the sugar in a heavy-based frying pan and heat very gently until completely dissolved – every now and then gently stir it back and forth with a fork to distribute the sugar evenly. Turn the heat up and bubble to a rich golden-red colour, then remove from the heat quickly and add the butter and rum. It will spit, so be careful. Stir to combine everything, putting the pan back on the heat if the caramel hardens. Once smooth, stir through the double cream and the sea salt flakes.
- Put in a heatproof bowl, cover with a piece of cling film directly touching the surface, then leave to cool for 30 minutes. Mix the passion fruit pulp into the caramel, then serve drizzled over the cheesecake while the caramel is still a little warm.
Without the caramel this will keep chilled for 6 hours or, wrapped in cling film, frozen for up to 1 month. Defrost, then drizzle with the caramel.
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