Articles FoodCakes & BakingBlackcurrant, Lime and Coconut Cheesecake
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Blackcurrant, Lime and Coconut Cheesecake

By Rachel - Silversurfers Assistant Editor Aug 13, 2018

This delicious blackcurrant, lime and coconut cheesecake takes the taste of summer berries and gives it a fresh and zesty spin.

It’s simple to make and can be prepared in less than thirty minutes – you don’t even need to turn the oven on!

Serves: 10-12   Prep time: 20 minutes plus 2 hours chilling   Cook time: 10 minutes

You’ll need

  • 300g digestive biscuits
  • 50g desiccated coconut
  • 80g butter, melted
  • 50g coconut oil, melted
  • 350g blackcurrants, stalks removed
  • 150g sugar
  • 1 ½ tbsp cornflour
  • 400g full fat cream cheese
  • 300ml double cream
  • 2 limes, zest only 

Method

  1. In a food processor, whizz together the digestives and coconut until it’s a fine crumb then add the melted butter and coconut oil and whizz again to incorporate. Tip the crumb into a lined 23cm loose bottomed tin and press out to the edges. Use the back of a spoon or the base of a glass to compact well, then refrigerate.
  2. Put the blackcurrants in a saucepan with the sugar, cornflour and 1tbsp water and simmer for 8-10 minutes until the sauce is thick and jammy. Refrigerate to cool.
  3. Put the cream cheese in the clean processor and whip with the zest of one lime and the cream. Stir in ¾ of the cool blackcurrant jam. Spoon this onto the biscuit base, spread to the edges and chill for 2 hours or longer.
  4. When ready to serve, remove from the tin and slide onto a serving plate. Drizzle over the remaining blackcurrant jam.

Recipe courtesy of BerryWorld

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Rachel - Silversurfers Assistant Editor

Hello there! I’m Rachel and I’m the Assistant Editor for Silversurfers. I work behind the scenes to bring interesting, informative and entertaining subject matter to the Silversurfers community. I hope you enjoy the features we have shared with you. Please feel free to comment below and share your thoughts with us, we love to hear from you!

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