Coconut macaroon cheesecake

Get creative in the kitchen with this heavenly coconut macaroon cheesecake – the perfect summer indulgence.

Prep time 30 mins, plus refrigeration Serves 8

INGREDIENTS

125g packet plain sweet biscuits 100g coconut macaroons

125g butter, melted

2 tsp gelatine

1 tbsp water

250g packet cream cheese, softened ¼ cup (55g) caster sugar 270ml canned coconut cream

1 tsp finely grated lime rind

1½ tbsp lime juice

METHOD

Process biscuits until fine; add butter, process until combined. Press mixture evenly over base and sides of a 11cm x 34cm (base measurement) rectangular fluted loose-based flan tin. Place tin on a tray and freeze while you make the filling. Meanwhile, sprinkle gelatine over the water in a small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; let it cool for 5 mins.

Beat cream cheese and caster sugar in small bowl with electric mixer until smooth. Add coconut cream, rind and juice; beat until smooth. Stir in gelatine mixture.

Pour mixture into crumb crust. Cover; refrigerate about 3 hours or until set.

Tips

If you have difficulty finding coconut macaroons you can use 100g butternut biscuits. Reduce the butter quantity in the recipe by half as these biscuits are quite high in butter.

NOTE

This no-bake cheesecake is actually quite a blank canvas. While in this recipe, it has been topped with passionfruit, pieces of coconut, starfruit and plums, you can dress yours in any tropical fruit you fancy.