Zesty and lusciously creamy, the citrus syrup amps up the zing in this dessert, while the coconut flakes add an enticing crunchy texture. It tastes just as impressive as it looks!
In addition to the cooking times mentioned above, this recipe requires 15 minutes chilling time.
Ingredients
Method
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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