Coconut, Lime & Chili Cheesecake
Author: AVpbXd6krGQ
Coconut, lime and chili are a wonderful combination in Thai cuisine, but become mindblowing in a cheesecake!
Ingredients
For the base
  • 180 g (6½ oz) Digestive biscuits, graham crackers, ginger biscuits, etc.
  • 75 g (3 oz) melted butter
For the cheesecake
  • 400 g (14 oz) condensed milk
  • 300 g (10 oz) cream cheese (e.g. Philly or mascarpone)
  • 250 g (8 oz) coconut cream
  • The grated zest of 2 limes
  • The juice of 2 limes
  • 1 tbsp cornstarch
  • 6 red birds-eye chilis, deseeded and finely chopped
  • Desiccated coconut (optional)
Instructions
Prepare the base
  1. Place the biscuits in a plastic bag and crush them to the consistency of fine breadbrumbs.
  2. Place the crushed biscuits in a bowl, add the melted butter and mix well.
  3. Pour the mixture into a greased cake tin - springfom or one with a loose bottom. Spread the mixture around and press down with the back of your hand. Smooth the base with the back of a spoon.
  4. Chill the base in the fridge for 30 minutes.
Prepare the cheesecake
  1. Beat the cream cheese, condensed milk and coconut cream together in a large bowl.
  2. Drizzle in the lime juice while continuing to beat the mixture. Beat in the cornstarch.
  3. Add most of the lime zest and chopped chilis, then mix in with a spoon.
  4. Pour the mixture onto the chilled base and spread evenly.
  5. Sprinkle on the remaining lime zest and chilis and, optionally, some desiccated coconut.
  6. Place in the fridge for several hours to allow the cheesecake to set.
Calories: 460 Fat: 30.2 Sugar: 28.6 Fiber: 3.3 Protein: 7.1 Cholesterol: 53.3
Titli's Tips
Six birdseye chilis is enough for this cheesecake - any more and it turns into a bit of a spice-monster! You can of course omit the chilis and make this into a coconut and lime cheesecake instead. Equally delicious!
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/coconut-lime-chili-cheesecake