Tropical dried fruit cheesecake
- 50g Urban Fruit Dried Mango, chopped
- 50g Urban Fruit Dried Pineapple, chopped
- 4 tbsp Malibu
- 85g butter, melted, plus extra for greasing
- 175g Chosen by you Digestive Biscuits
- 2 level tbsp desiccated coconut
- 2 x 250g packs Chosen by you Italian Mascarpone (full fat)
- 1/2 level tsp Extra Special Vanilla Bean Extract
- 1 lime, juice and zest
- 1 level tbsp cornflour
- 150g caster sugar
- 100ml soured cream
- 2 large eggs, plus 1 extra yolk
- Fresh mango slice, to decorate
- Fresh pineapple slices, to decorate
- Pomegranate seeds, to decorate
- Mint, to decorate
Put the dried fruit in a bowl with the Malibu. Cover with cling film and soak for 3 hours.
Pre-heat the oven to 160C/140C Fan/Gas 3. Grease a 20cm deep, loose-based cake tin with butter and line the base with baking paper. Stand the tin on a baking tray.
Crush the biscuits in a processor or put them in a freezer bag and bash with a rolling pin. Add the coconut and butter and mix well. Spread evenly on the base of the tin and press down firmly with the back of a large spoon. Bake for 10 minutes, remove from the oven and set aside.
Put the mascarpone in a bowl with the vanilla extract, lime zest and juice, cornflour, sugar, soured cream, eggs and extra yolk. Whizz with a handheld blender until smooth, scraping the sides of the bowl halfway through to make sure everything is mixed in.
Stir the soaked fruit into the mixture, along with any Malibu that hasn’t been absorbed, then pour into the tin and level the top. Bake for 1 hour until almost set but still slightly wobbly in the middle – it will get firmer as it cools.
Turn off the oven but leave the cheesecake inside, with the door ajar, for another 30 minutes. Cool, then refrigerate until ready to serve.
Decorate with the fresh fruit and sprigs of mint to serve.