Tropical dried fruit cheesecake

Tropical dried fruit cheesecake

Soaking the fruit in Malibu gives this baked cheesecake an unexpected twist. Or add raisins soaked in rum instead for a traditional flavour.

By , 21 September 2015
Tropical dried fruit cheesecake
  • Ready in: 80 mins
  • Serves: 12
  • Price: 78p per serving
Nutritional Info
Each 113g serving contains
  • Fat 21.5
  • Sat Fat 12.4
  • Sugar 23.7
  • Salt 0.45
  • Cals 356
of your reference intake.
Typical energy values per 100g: 1319kJ/315kcal.
  • 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.