A very quick and easy to put together recipe which you could dress up with the mango and passion fruit jelly top, or leave plain and serve with some fresh tropical fruits on the side for that summer holiday feeling…
Best made the day before you want to eat it.
To make sure you’re staying in-the-know about all things food related at the Club, make sure you are following Carolyn and the Union kitchen on instagram @unionsoho.kitchen
BISCUIT BASE
- 120g digestive biscuits
- 50g melted butter
- 25g desiccated coconut (toast lightly in oven)
To prepare: Line a 8″ cake tin with removable base with a light smear of butter and grease proof paper.
- Grind the biscuits into fine crumbs in a food processor or put them in a freezer bag and pound with a rolling pin.
- Add the coconut and butter and mix well. It should stick together when you squeeze a bit in your hand, if it’s too crumbly add a drop more butter.
- Scatter into the cake tin and press down firmly and flat then chill for 20 minutes.
COCONUT FILLING
- 560g cream cheese
- 250ml coconut milk
- 397g tin of condensed milk
- Juice and zest of 2 limes
- 4 eggs
- Preheat your oven to 150C.
- Beat down the cream cheese in your food processor or mixer with the paddle. Scrape down the sides and check it is nice and smooth with no lumps before adding the condensed milk and coconut milk.
- Add the lime juice and zest, then the eggs, one at a time, mixing well. It will look quite liquid but it’s fine as long as your tin clips together properly.
- Pour into your prepared tin and onto a tray and put into your preheated oven for about 40 minutes. It should feel firm to the touch with a slight wobble and lightly coloured. Leave in for another 5-10 minutes if needed. Turn off the oven and leave it to cool in the oven to give an even creamier texture.
MANGO AND PASSION FRUIT JELLY TOPPING (optional)
- 1 x 425g tin of mango slices
- 2 large passion fruit
- 1 tablespoon water
- 2 tablespoons sugar
- 3 leaves of gelatine
- Strain the mango, keeping the liquid. Process the mango flesh only in a food processor until smooth then pass through a sieve to remove any fibres. Put to one side while you prepare the passion fruit.
- Soak the gelatine leaf in cold water.
- Halve the passion fruit, scrape out the pulp into a small saucepan and add the water and sugar. Simmer for one minute so it thickens and gets glossy, then dissolve the gelatine in the passion fruit while it’s hot.
- Add the passion fruit to the mango purée and make up to 360ml with the left over liquid from the tinned mango.
- When it’s completely cold pour over your cooled cheesecake (still in its tin) and leave to set in the fridge overnight.
