| Servings | serves |
Ingredients
Base
- 1 cup Biscuit Crumbs
- ½ cup Desiccated Coconut
- 80 grams Butter melted
Filling
- 500 grams Cream Cheese softened
- 1⁄3 cup Caster Sugar
- 2 Lime finely grated rind and juice
- 2 teaspoons Gelatine Powder dissolved in ¼ cup Boiling Water
- 200 grams White Chocolate melted and cooled slightly
- 1 cup Thickened Cream softly whipped
- 4 Egg Whites beaten to soft peaks
Topping
- 1 cup Thickened Cream extra, softly whipped
- Icing Sugar for dusting
Ingredients Base
Filling
Topping
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Instructions
- Combine the biscuit crumbs, coconut and butter. Press into the base of a greased 20 cm spring form pan. Chill.
- Beat the cream cheese, sugar, lime rind and juice with an electric mixer until smooth. Add the gelatine and chocolate and mix until combined then fold through the whipped cream. Stir through one third of the egg whites then gently fold through the remaining whites.
- Pour the mixture over the prepared base. Chill for 3 hours or until set. Spread the extra whipped cream over the cheesecake then sprinkle liberally with icing sugar before slicing. Serve immediately.
Recipe Notes
For a twist on this recipe, substitute lemon or orange for the lime if preferred.
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