Caribbean Lime and Coconut Cheesecake

An irresistible cheesecake - a deliciously creamy coconut and lime topping on a crunchy cookie base.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 3 1⁄2 ounces butter
• 7  ounces  whole wheat biscuits, crushed
• 3⁄4 lb low-fat cream cheese
• 5  tablespoons clear honey
• 5 1⁄4 ounces  shredded coconut
• 1  lime, juice and zest of
• 3⁄4 lb plain yogurt

• To decorate

• 1  lime, zest of

Directions

1. Line a 7 1/2in loose-bottomed cake tin with baking parchment.
2. Melt the butter in a saucepan. Stir in the crushed biscuits, mixing well.
3. Tip the biscuit mixture into the tin, pressing it down well and levelling the surface. Chill for at least 1 hour, or overnight.
4. Mix together the cream cheese and honey, stirring until smooth. Stir in the coconut and lime zest and juice. Add the yoghurt and mix well.
5. Spoon the mixture over the biscuit base. Chill for 45 minutes.
6. Remove the cheesecake from the tin and decorate with lime slices and zest.