Sisserou Lime & Coconut Cheesecake

Sisserou Lime & Coconut Cheesecake

Base

 

175g / 6oz chocolate digestive biscuits, crushed

75g / 3oz melted butter

 

Topping

 

225g / 8oz low fat soft cheese

150 ml / 5fl oz coconut cream

45ml / 3tbsp Sisserou

200g / 8 oz caster sugar

2 eggs, separated

juice of 2 limes and grated zest of one lime

4 leaves gelatine

150 ml / 5fl oz water

 

Grease and line the bottom of an 8 inch spring-release cake tin

Melt the butter and stir in the crushed biscuits

Press the biscuit mixture into bottom of cake tin and place in fridge to cool and set

Soak gelatine leaves in the water for a few minutes, then place over pan of simmering water until dissolved. Put to one side to cool

Beat together coconut cream, cheese, sugar, lime juice, Sisserou, lime zest and gelatine until smooth

Whisk egg whites until stiff and fold into the cream mixture. Pour mixture onto base and leave to chill for several hours until set

Before serving decorate with grated chocolate or toasted coconut flakes