recipes
ingredients
| Base: ½ x 250g packet shortbread biscuits, crushed (approx. 1½ cups) ½ cup shredded coconut 1 tablespoon brown sugar 100g butter, melted Filling: 750g cream cheese, softened ¾ cup castor sugar 3 eggs ½ cup coconut cream Lime Drizzle: 1 cup water ¾ cup castor sugar 2 limes |
instructions
step 1
Combine crushed biscuits, coconut and brown sugar in a bowl. Stir in melted butter; press mixture over the base of a 22cm spring-form pan and chill in refrigerator for 15 minutes.
step 2
Place cream cheese and castor sugar into a large bowl and beat until smooth and creamy. Gradually beat in eggs one at time. Add coconut cream and beat until combined.
step 3
Pour cheese mixture onto prepared crumb base in spring-form pan, and place onto a baking tray. Bake in a preheated oven at 150°C for 40 minutes. When cooked, turn oven off and allow too cool in oven. Remove and refrigerate until required. Serve the cheesecake cut into wedges and spoon over the lime drizzle.
Lime Drizzle: Thinly peel one lime and cut peel into shreds. Remove all peel and pith from both limes and cut flesh into thin slices. Combine water and castor sugar in a medium saucepan and heat on medium high stirring continually until sugar has melted. Increase heat and boil rapidly for approximately 5 minutes until syrupy (do not stir). Add lime shreds and boil for a further 30 seconds. Remove from heat and gently stir in lime slices and set aside to cool.
recipe tip
Place biscuits into a plastic bag and gently roll with a rolling pin to crush biscuits.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 2690kJ (643Cal) | 1300kJ (310Cal) |
| Protein | 10.0g | 4.8g |
| Fat- Total | 44.0g | 21.2g |
| - Saturated | 28.5g | 13.7g |
| Carbohydrate | 52.5g | 25.3g |
| - Sugars | 45.0g | 21.7g |
| Dietary Fibre | 1.3g | 0.6g |
| Sodium | 494.34mg | 238.29mg |
| Potassium | 200mg | 96mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Baked Coconut Cheesecake & Lime Drizzle
Baked Coconut Cheesecake & Lime Drizzle
ingredients
Base:
½ x 250g packet shortbread biscuits, crushed (approx. 1½ cups)
½ cup shredded coconut
1 tablespoon brown sugar
100g butter, melted
Filling:
750g cream cheese, softened
¾ cup castor sugar
3 eggs
½ cup coconut cream
Lime Drizzle:
1 cup water
¾ cup castor sugar
2 limes
instructions
step 1
Combine crushed biscuits, coconut and brown sugar in a bowl. Stir in melted butter; press mixture over the base of a 22cm spring-form pan and chill in refrigerator for 15 minutes.
step 2
Place cream cheese and castor sugar into a large bowl and beat until smooth and creamy. Gradually beat in eggs one at time. Add coconut cream and beat until combined.
step 3
Pour cheese mixture onto prepared crumb base in spring-form pan, and place onto a baking tray. Bake in a preheated oven at 150°C for 40 minutes. When cooked, turn oven off and allow too cool in oven. Remove and refrigerate until required. Serve the cheesecake cut into wedges and spoon over the lime drizzle.
Lime Drizzle: Thinly peel one lime and cut peel into shreds. Remove all peel and pith from both limes and cut flesh into thin slices. Combine water and castor sugar in a medium saucepan and heat on medium high stirring continually until sugar has melted. Increase heat and boil rapidly for approximately 5 minutes until syrupy (do not stir). Add lime shreds and boil for a further 30 seconds. Remove from heat and gently stir in lime slices and set aside to cool.
serves 8 
15 min prep recipe tip
Place biscuits into a plastic bag and gently roll with a rolling pin to crush biscuits.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au
Ml
09 September 2010 05:23:58 PM
Delicious and so easy to make!