BerryWorld Blackcurrant, Lime, Coconut Cheesecake

BerryWorld Blackcurrant, Lime And Coconut Cheesecake. Happy Friday. Love cheesecake? If so, do you fancy trying this yummy Cheesecake recipe up?

BerryWorld Blackcurrant, Lime And Coconut Cheesecake. Fresh and zesty, also a great summer pudding for any occasion.

How To Make An BerryWorld Blackcurrant, Lime And Coconut Cheesecake:

Serves: 10-12

Preparation time: 20 minutes plus 2 hours chilling
Cooking time: 10 minutes

What You Need:

300g digestive biscuits
50g desiccated coconut
80g butter, melted
50g coconut oil, melted
350g blackcurrants, stalks removed
150g sugar
1 ½ tbsp cornflour
400g full fat cream cheese
300ml double cream
2 limes, zest only

What To Do:

In a food processor, whizz together the digestives and coconut until it’s a fine crumb then add the melted butter and coconut oil and whizz again to incorporate. Tip the crumb into a lined 23cm loose bottomed tin and press out to the edges. Use the back of a spoon or the base of a glass to compact well, then refrigerate.
Put the blackcurrants in a saucepan with the sugar, cornflour and 1tbsp water and simmer for 8-10 minutes until the sauce is thick and jammy. Refrigerate to cool.
Put the cream cheese in the clean processor and whip with the zest of one lime and the cream. Stir in ¾ of the cool blackcurrant jam. Spoon this onto the biscuit base, spread to the edges and chill for 2 hours or longer.
When ready to serve, remove from the tin and slide onto a serving plate. Drizzle over the remaining blackcurrant jam.

So what do you think of this BerryWorld Blackcurrant, Lime And Coconut Cheesecake? Fancy making one?

Recipe courtesy of BerryWorld.

BerryWorld Blackcurrant, Lime And Coconut Cheesecake. Fresh and zesty, also a great summer pudding for any occasion. Do you like the sound of this recipe?

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How To Make An BerryWorld Blackcurrant, Lime And Coconut Cheesecake:

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