Mango and lime cheesecake
- 40g desiccated coconut
- 75g butter, melted
- 175g digestive biscuits, crushed to crumbs
- 4 leaves gelatine
- 400g full-fat soft cheese
- 150g caster sugar
- 1 ½ limes, finely grated zest of
- 300ml double cream
- 2 tbsp lime juice
- 1 large mango (or 2 medium), peeled, stoned and cut into small cubes
Line the base of a 20cm, deep, loose-based cake tin with greaseproof paper. Put the coconut in a dry pan and toss over a medium heat until lightly toasted – this will only take a few seconds. Mix with the butter and biscuit crumbs, then press into the base of the cake tin. Chill while you make the topping.
Cut the gelatine into small pieces and put in a small basin with 3 tbsp cold water, making sure it’s covered. Leave for 10 minutes.
Mix the soft cheese with the sugar and the zest of 1 lime. Whip the cream until it just holds its shape. Stand the bowl of gelatine over a pan of simmering water until dissolved. Fold into the soft cheese with the lime juice and cream. Fold in the mango and spoon over the base.
Chill until set, then top with the remaining zest, if liked.