Creamy Tropical Baked Cheesecake
Ready In: 1 hr
Serves: 8-12
Yields: 1 9
Ingredients
- 250 g malt biscuits
- 150 g butter, melted
- 2 tablespoons desiccated coconut
- 250 g cream cheese
- 395 g condensed milk
- 3 tablespoons lime juice
- 1 egg
- 1⁄4 cup passion fruit pulp or 1⁄4 cup dessert topping
- 1⁄8 cup desiccated coconut, approx
Directions
- Preheat oven to 150ºC.
- Crush biscuits in food processor, blend in melted butter & 2T dessicated coconut.
- Line base of prepared 9"cake pan with biscuit mix & press up sides with any excess.
- Beat cream cheese & condensed milk for about 5 minutes ensuring there's no lumps remaining, scraping down the bowl as required.
- Add egg, & lime juice. Continue to beat until smooth & creamy. (You can add in a bit more dessicated coconut here, I've also used a couple of tablespoons of coconut milk or a dash of malibu for a bit more kick).
- Pour cream mixture over the cheesecake base.
- Gently swirl or spoon sauce or topping through the cream cheese mix. I don't usually measure this step, just add however much you want or have!
- Sprinkle evenly with dessicated coconut.
- Bake for 35-45minutes, depending on your oven. Cheesecake should be evenly browned on top & be quite firm to the touch. It will not matter if your cheesecake is not quite set enough, just makes the texture a bit more fluffy. Cheesecake will tend to split if it's left in too long but this usually dissappears on standing.
- Refrigerate for a minimum of 4 hours before serving.
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