Tropical baked cheesecake

A cheesecake always goes down well, and vibrant tropical fruit is at its best through our winter months. Zingy pineapple and passion fruit balance the rich filling to make a heavenly pud.

SERVES 10-12 PREP 1hr, plus cooling and chilling COOK 1¼hr FOR THE BASE

• 75g (3oz) unsalted butter, melted, plus extra to grease

• 50g (2oz) desiccated coconut

• 50g (2oz) digestive biscuits

• 150g (5oz) ginger nut biscuits

• ½tsp mixed spice

FOR THE CHEESECAKE

• 450g (1lb) full-fat cream cheese

• 250g tub mascarpone

• 175g (6oz) caster sugar

• 1tsp vanilla bean paste or extract

• 2tbsp plain flour

• 3 medium eggs, plus 1 yolk, beaten

• 150ml (5fl oz) soured cream

• Finely grated zest 3 limes and juice 1 lime

FOR THE TOPPING

• 25g (1oz) large coconut flakes (available from Sainsbury’s or Holland & Barrett)

• 1 medium pineapple

• 50ml (2fl oz) dark or dark spiced rum

• 50g (2oz) caster sugar

• 1 star anise

• Finely grated zest and juice 1 lime, kept separate, plus extra finely grated zest, optional, to decorate

• Seeds and pulp from 2 ripe passion fruits 1 Grease and line the base and sides of a 23cm (9in) round springform cake tin with baking parchment. For biscuit base, toast desiccated coconut in a dry frying pan until golden. Set aside. Whizz biscuits in a food processor to form fine crumbs (or bash with a rolling pin in a plastic food bag), adding coconut for final couple of pulses. Pulse/mix in the melted butter, mixed spice and a pinch of salt. Press into the base of tin, smoothing with back of a spoon to level. Chill for at least 1hr.

2 Preheat oven to 150°C (130°C fan) mark 2. For cheesecake filling, beat cream cheese and mascarpone in a large bowl with a handheld electric whisk to combine, then add sugar and whisk until incorporated. Add vanilla and flour, followed very gradually by beaten eggs. Whisk in soured cream, lime zest and juice. Pour into tin and bake in oven for 1hr (it should still have a slight wobble in the centre), then turn off the oven and leave cheesecake until completely cool. Chill for at least 2hr; ideally overnight.

3 To prepare topping, toast coconut flakes in a dry frying pan until golden. Tip on to a plate and set aside to cool. Using a serrated knife, peel pineapple, cut into quarters lengthways, remove core, then cut into wedges. Put rum, sugar, star anise and lime juice into a frying pan and heat gently to dissolve sugar.

Bring to boil and bubble until beginning to turn deep amber. Add pineapple wedges in a single layer and bubble over a high heat for 3-4min, turning pineapple halfway, until beginning to caramelise at edges. Transfer to a plate lined with baking parchment and scatter with lime zest. Set aside to cool.

4 To serve, bring cheesecake to room temperature for 30min. Unmould and transfer to a cake stand or plate. Spoon on pineapple, passion fruit and toasted coconut. Finish with extra finely grated lime zest, if you like.

GET AHEAD Bake the cheesecake up to a day ahead, cool completely and chill. Prepare the pineapple up to a few hours ahead – cool, then leave in a cool place. Complete recipe to serve.