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How to make a lime and coconut cheesecake
150g Brazil nuts, toasted and cooled
200g plain sweet biscuits
140g unsalted butter, melted
80g brown sugar
60g desiccated coconut
1/2 tsp sea-salt flakes
Lightly toasted shaved coconut and extra shredded lime zest, to serve
250g caster sugar
Finely grated zest and juice of 2 limes
Finely grated zest and juice of 1 lemon 4 makrut lime leaves, finely shredded
LIME AND COCONUT FILLING
Finely grated zest and juice of 5 limes
Finely grated zest and juice of 2 lemons
2 x 395g cans condensed milk
4 free-range eggs
4 free-range egg yolks
500g cream cheese, diced, softened
300ml coconut cream
Grease a 25cm loose-base springform pan and line base with baking paper.
To make base, pulse nuts in a food processor in 30-second bursts, until roughly chopped. Add biscuits and process into fine crumbs. Transfer mixture to a bowl, and stir in butter, sugar, coconut and salt.
Transfer to prepared pan and spread over base, then firmly press down with base of a glass or a spoon. Refrigerate for at least 15 minutes.
Preheat oven to 170°C fan-forced (190°C conventional).
Meanwhile, to make the Filling, combine lime and lemon juice (you will need 250ml juice total). Put condensed milk, eggs, egg yolks and citrus zest in the bowl of a large food processor. Process for about 4 minutes or until smooth. Add cream cheese, coconut cream and combined juice, and process until smooth.
Pour filling over base and bake for 50-60 minutes, or until filling is set, with a slight wobble in middle. Turn off oven and cool completely in the oven with the door ajar.
Meanwhile, to make Lime syrup, combine sugar and water in a saucepan on low heat, stirring to dissolve. Increase heat to high and bring to a simmer for 2 minutes. Add lime juice and zest, lemon juice and zest, and shredded lime leaves. Simmer for 2 minutes, then remove from heat and cool completely.
Top cheesecake with toasted coconut and extra shredded lime zest. Serve drizzled with lime syrup.
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