Coconut & lime cheesecake

The first sweet things I ever made were cheesecakes – they provide endless opportunities to explore flavour and are easypeasy! This particular iteration brings together the creaminess of white chocolate with toasty coconut and vibrant lime to sublime effect. Not too sweet, just right.

SERVES 12 PREP 30 mins plus at least 2 hrs chilling COOK 10 mins EASY V

For the base

100g gingernuts

100g oat biscuits

50g desiccated coconut, toasted 120g melted unsalted butter For the illing

280g full-fat soft cheese

4 tbsp coconut condensed milk 200ml coconut milk

150ml double cream 2 limes, zested and juiced 100g white chocolate, melted For the topping

1 coconut

1 tbsp maple syrup

1 lime, zested

1 mango, peeled,

cored and diced

1 Line the base of a 22-24cm fluted tart tin with baking parchment. Put all the biscuits in a sealable food bag and bash to fine crumbs using a rolling pin. Tip the crumbs into a medium bowl and mix in the toasted coconut, melted butter and a pinch of salt. Press into the bottom and up the side of the tart tin with the back of a spoon or spatula, and chill in the fridge for 1 hr, or until set.

2 Combine all the filling ingredients, except the chocolate, in a large bowl. Beat together using an electric whisk until smooth and slightly thickened. Mix through the melted white chocolate. Spoon and smooth the filling over the set base and chill for 1-2 hrs, or until set (you’ll have quite a soft-set finish).

3 Meanwhile, heat the oven to 200C/180C fan/gas 6). Crack open the fresh coconut and peel o flakes of the flesh using a vegetable peeler – you need about two handfuls in total. Toss the flakes in the maple syrup and half of the lime zest on a baking tray, then toast in the oven for around 10 mins, or until crisp. Leave to cool, then scatter these over the top of the cheesecake.

4 Mix the diced mango and remaining lime zest together in a bowl. Serve slices of cheesecake with a spoonful of the mango mixture alongside, or piled over the cheesecake as well.

PER SERVING 462 kcals • fat 39g • saturates 27g • carbs 21g • sugars 15g • ibre 3g • protein 5g • salt 0.4g