Baked Lemon Cheesecake
These cute little cheesecakes work well as part of a sharing dessert plate
Good, better, best
GOOD Simpler biscuits: instead of ginger biscuits, go for a plainer base of digestives – they are better value and might appeal more to older customers or care home residents.
BETTER Recipe
BEST Top topping: add attractive decorations (see image). Toast coconut flakes or buy ready-made then add to the set cheesecake. You could also scatter over lime zest.
Coconut and Lime Cheesecake
Desserts
Food
American
Asian
Italian
Vegetarian
A creamy dessert with a zingy finish, perfect to end a meal.
12 Servings
Ingredients
250g ginger biscuits
125g butter, melted
400ml coconut milk
8g lime zest
120g Carte D’Or Panna Cotta
625g cream cheese
Method
- Whizz the ginger biscuits into a fine crumb then stir in the melted butter.
- Press the mix firmly into a springform tin, then place in the fridge until set.
- Place the coconut milk and lime zest in a pan and bring to the boil.
- Remove from the heat and whisk in the Carte D’Or Panna Cotta mix and allow to dissolve.
- Pour the mix into a bowl then whisk in the cream cheese until smooth.
- Pour onto the prepared biscuit base and refrigerate to set.
