Coconut, Lime & Chili Cheesecake
Coconut, lime and chili are a wonderful combination in Thai cuisine, but become mindblowing in a cheesecake!
CLICK ON THE PICTURE TO WATCH THE VIDEO!
| Ingredients For the base
For the cheesecake
|
Instructions
Prepare the base
- Place the biscuits in a plastic bag and crush them to the consistency of fine breadbrumbs.
- Place the crushed biscuits in a bowl, add the melted butter and mix well.
- 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.
- Chill the base in the fridge for 30 minutes.
Prepare the cheesecake
- Beat the cream cheese, condensed milk and coconut cream together in a large bowl.
- Drizzle in the lime juice while continuing to beat the mixture. Beat in the cornstarch.
- Add most of the lime zest and chopped chilis, then mix in with a spoon.
- Pour the mixture onto the chilled base and spread evenly.
- Sprinkle on the remaining lime zest and chilis and, optionally, some desiccated coconut.
- Place in the fridge for several hours to allow the cheesecake to set.
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!
Nutrition Facts
|
Amount Per Serving
% Daily Value
Calories 460
23%
Calories from Fat 271
Total Fat 30.2g
46%
Saturated Fat 19.4g
97%
Unsaturated Fat 1.7g
|
Amount Per Serving
% Daily Value
Total Carbohydrate 34.5g
11%
Dietary Fibre 3.3g
13%
Sugars 28.6g
Protein 7.1g
14%
Cholesterol 53.3mgs
17%
|
