CHEESECAKE (LIME & COCONUT)

ULTIMATE CROWD-PLEASER! NOT SUGAR OR FAT FREE(!), BUT FREE OF MOST ADDITIVES & PRESERVATIVES.

INGREDIENTS:
1 PKG BISCUITS (LIKE GINGER NUTS, BUTTERNUT, DIGESTIVE..)
1/2 CUP BUTTER
500g CREAM CHEESE
3/4 CUP CASTER SUGAR (OR MORE NATURAL SUGAR ALTERNATIVE)
3 LIMES (GRATED RIND&JUICE)
3 EGGS
200ml CREAM (THICKENED)
3/4 CUP COCONUT(DESSICATED)

TOPPING OPTIONS:
CARAMEL, DESSICATED COCONUT, LIME WEDGES, PASSIONFRUIT, POMEGRANITE, SPRIG OF MINT.

UTENSILS:
KNIFE, CUTTING BOARD, MEASURING CUP, SPOON, BAKING TRAY, MIXING BOWL, ELECTRIC WHISK (MANUAL OK TOO), OVEN.

METHOD:
TURN OVEN TO 170 DEG. CELCIUS/ FAN.
CRUSH THE BISCUITS UNTIL THEY ARE A FINE CRUMB, EITHER USING A ROLLING PIN OR ELECTRIC BLENDER.
MELT THE BUTTER (IN A BOWL) IN THE MICROWAVE.
POUR THE MELTED BUTTER OVER THE BISCUIT MIX AND STIR.
TRANSFER THIS MIX ONTO A LINED BAKING TRAY (OR RAMEQUINS, IF YOU WANT TO MAKE MINI-CHEESECAKES) AND PRESS DOWN HARD.
LET THIS BISCUIT BASE COOL IN THE FRIDGE FOR 20-30MINS.

IN A MIXING BOWL, BEAT THE CREAMCHEESE.
THEN ADD THE SUGAR, LIME JUICE AND RIND AND FINALLY THE EGGS, BEATING AFTER EACH ADDITION.
LASTLY, ADD THE CREAM AND COCONUT. MIX THOROUGHLY.

POUR THIS CREAMY MIXTURE ON TOP OF THE BISCUIT BASE.
BAKE IN THE OVEN FOR 50MINS UNTIL SET.
LEAVE THE CHEESECAKE IN THE OVEN, AFTER IT HAS BEEN TURNED OFF TO PREVENT THE CHEESECAKE FROM CRACKING.

STORAGE: FRIDGE- FOR UP TO A WEEK.
TOPPING: MAKE YOUR CHEESECAKE BEAUTIFUL BY ADDING THE TOPPING/S OF YOUR CHOICE (SEE ‘TOPPING’ INGREDIENTS).