Summer is now officially over and I can’t even begin to describe how terrified I am about the prospect of colder weather. Yes, there are the really cool fall clothes. Sure, there is the really yummy fall food. But my toes are just too susceptible to the winter cold to be able to fully enjoy all of that.
Hence, I decided to remain in a summer mood for a little while longer (cuz ignorance is bliss y’all!) and conjured up this magnificent exotic cheesecake on a coconut and lime crust. This cheesecake is so sublime that even in the coldest of temperatures it will be able to light a fire in your heart. (please forgive me this cheesy quote, pun not intended.)
Gin, Passion Fruit and Lime Cheesecake on a Lime and Coconut Crust
For the lime and coconut crust:
- 100gr plain flour
- Zest of one lime
- 50gr caster sugar
- 30gr desiccated coconut
- Juice of half a lime
- 1 tbsp sesame oil
- 20 gr peanut butter
- 30gr butter
For the cheesecake:
- 150gr sugar
- 4 eggs
- 400gr Philadelphia light
- Juice of 6 passion fruits, seeds removed
- Juice of one lime
- Zest of one lime
- 100ml Gin
- Preheat the oven to 180°C and line a loose-bottomed cake tin with baking parchment. Put all the ingredients for the crust into a mixer and mix until you get a crumb-like consistency. Press the mix into the bottom of your tin and bake in the oven for 10 to 15 minutes until golden brown.
- Lower the oven temperature to 150°C and start with your cheesecake filling.
- Mix together the eggs and sugar until light and frothy. In a separate bowl, mix together the lime, passion fruit juice and gin. Pour the liquid into the egg mixture. Stir well.
- Slowly fold in the cream cheese until everything is well combined. Pour the mixture onto your baked crust and sprinkle the lime zest over the top.
- Bake in the oven for 1 hour/ 1 hour and 10 minutes.
- Leave to cool completely before serving (with a gin & tonic, obv. )