COCONUT & LIME CHEESECAKE WITH A CONFIT OF LIME

COCONUT and lime make a great partnership, and the sharp, fragrant confit here cuts through the rich creaminess of the cheesecake. Make the confit well in advance, as it really needs steeping overnight. Serves 4-6

For the base

40g (1½oz) coconut biscuits, crushed

20g (¾oz) Grape-Nuts (cereal)

10g (¼oz) toasted flaked almonds

25g (1oz) melted butter

For the cheesecake

200g (7oz) limes, juiced and zest grated

25g (1oz) desiccated coconut

3g leaf gelatine — 2 leaves measuring

11 x 7.5cm (4¼in x 3in) each

50g (1¾oz) creamed coconut (block)

175g (6¼oz) ricotta

1 egg yolk 30g (1oz) caster sugar 4tbsp milk 125ml (4fl oz) double cream, whipped to the floppy stage

For the confit of limes

3 large limes, thinly sliced, plus juice of 1 lime 110g (4oz) granulated sugar 340ml (12fl oz) water You’ll also need a 15cm (6in) loose-based cake tin, lined with baking parchment, a small baking tray and a medium non-aluminium saucepan for the confit PREHEAT the oven to 200c/gas 6. Start by placing the lime for the

confit in the saucepan and add cold water to just cover and simmer for three minutes, then drain and discard the water.

Now pour 340ml (11½fl oz) water into the same pan, add the sugar and stir over a gentle heat until all of the grains have dissolved, then add the lime slices.

Place a circle of baking parchment on the surface of the liquid and simmer gently without a lid for 35 to 40 minutes until tender. Then remove them with a draining spoon to a shallow dish.

Now boil the remaining liquid to reduce it to 150ml (5fl oz). Add the lime juice, then pour over the sliced limes, cool and chill in the fridge.

To make the cheesecake, begin by tipping the base ingredients into a bowl and stir in the melted butter. Then press the mixture firmly onto the base of the tin and then pre-bake on the baking tray for 20 minutes, then leave to cool.

Then measure out 75ml (2½fl oz) of the lime juice into a jug, then stir the desiccated coconut into this and leave to soak for ten minutes.

Put the leaves of gelatine into a small bowl of cold water to soften. Next put the creamed coconut into a small saucepan and warm gently.

Now put the ricotta, egg yolk and sugar into a food processor and blend it all on a high speed for about one minute. Then add the milk to the coconut in the pan, stir together well and remove from the heat.

Squeeze the excess water from the gelatine, then add it to the hot coconut mixture and stir until dissolved. Blend this into the mixture in the food processor. Next add the lime zest, desiccated coconut and any lime juice that hasn’t been soaked up to the mixture in the processor and pulse a few times before finally adding the cream and blending for a few seconds, then pour the whole lot over the biscuit base, cover with foil and chill for at least three hours.

To serve the cheesecake, carefully remove from the tin, peel away all the baking parchment and put it on a serving dish.

Slice with a clean sharp knife, then top each portion with a few lime slices and some syrup from the confit, and hand the remaining confit and syrup round separately.