Lime & Coconut Splice Cheesecake

Considering it’s summer here in Australia, which means unbearable heat, sunburn, heatstroke, make-up melting off your face, and lots of sweat (SO GROSS), it only made sense to retreat indoors with the air-con blasting to a pleasant 18 degrees.

‘Go and enjoy the beach’ you say? Well I’m going to let you in on a little secret…..There comes a point during the Australian summer where even the toughest Aussies don’t leave the confines of their cool air conditioned homes. Because if you do there is a 90% chance you will either end up with third degree burns on the bottom of your feet just from walking on the sand OR you will leave the beach looking like a beetroot due to your failed attempts to ‘improve your tan’. And as if that’s not already enough you can throw the joys of heat stroke into the mix as well and WALLAH!  There you have it. Your typical Australian summer’s day.

Okay so I took the liberty of stretching the truth slightly. Okay a lot!  But still the fact remains that it is hot outside today and for that reason I have chosen to remain within a 5 meter radius of my beloved air-conditioner. I was left with no other choice but to bake!

If there is ever a combination of summery flavours that I adore, it’s lime and coconut! Something about this refreshing combination makes me feel so nostalgic. It instantly takes me back to my carefree childhood, eating lime flavoured splice ice-blocks during summer on our family camping trips to Woodgate beach.

 

 

Decision made. If I can’t be at the beach eating a lime splice right now I will just have to relive this memory in the kitchen.

So here you have it!

Lime and Coconut Splice Cheesecake 

Ingredients:

For the base

  • 300g plain sweet biscuits
  • 50g desiccated coconut
  • 160g unsalted butter, melted
  • 25g coconut oil, melted

For the filling

  • 560g cream cheese
  • 250ml coconut cream
  • 397ml condensed milk
  • Juice 4 limes
  • 4 medium free-range eggs

For the caramel

  • 100g caster sugar
  • 25g unsalted butter
  • 75ml double cream, at room temperature
  • Pulp from 3 ripe passion fruits

 

Firstly to make the base, lightly oil a 20cm diameter, 8-10cm deep loose- bottomed cake tin and set aside. Place the biscuits and coconut in a food processor and whizz to fine crumbs. Whilst the food processor is 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, and sides of the cheesecake being sure to keep it smooth and even. Place in fridge to chill whilst you prepare the filling.

Heat the oven to 160°C/140°C fan.  To make the filling, place the cream cheese, coconut cream and condensed milk together in a large mixing bowl and beat with an electric mixer for 1-2 minutes or until combined (if after everything is combined it still looks a little lumpy, don’t stress. It’s not curdled it’s just the cream cheese which will soften down in the oven anyway). Gradually beat in the lime juice, then the eggs until combined. Pour the mixture into the chilled 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 but will firm up in the fridge. If the biscuit base around the sides begins to burn before the filling is cooked properly, simply cover the tin with a sheet of aluminium foil. Once cooked, remove the cheesecake from the oven and allow to cool completely in its tin, then place in the fridge to chill.  Remove from tin once chilled.

To make the caramel, put the sugar in a sauce pan and heat on low until completely dissolved, stirring occasionally to distribute the sugar evenly. Increase to medium heat and allow to bubble to a dark golden colour (this only takes a matter of seconds so don’t let it burn), then remove from the heat quickly and add the butter whilst stirring. Once smooth, stir through the double cream. Place in a heatproof bowl in the fridge for 30 minutes until thick. Mix the passion fruit pulp into the caramel and drizzle over the cheesecake just prior to serving.

The final result is a rich creamy cheesecake full of exotic and refreshing flavours bound to sweeten anyone’s day! I would have shown you a picture of the final result if it hadn’t of been devoured seconds after its completion! But I guess that’s a good sign.

 

 

 

 

 

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