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Andi Oliver

Andi Oliver's Coconut and lime cheesecake

Chef Andi Oliver shares her coconut and lime cheesecake recipe.

The first sweet things I ever made were cheesecakes – they provide endless opportunities to explore flavour and are easy peasy. This particular iteration brings together the creaminess of white chocolate with toasty coconut and vibrant lime to sublime effect. Not too sweet, jussst right.

Plated coconut and lime cheesecake slices on a tablemat

Serves 12

Prep time 30 minutes, plus setting time

For the base

  • 100g (3½oz) gingernut biscuits (ginger snaps)
  • 100g (3½oz) oat biscuits (cookies), such as Hobnobs
  • 50g (⅔ cup) desiccated (dried shredded) coconut
  • 120g (1 stick) melted unsalted butter
  • A pinch of salt

For the filling

  • 280g (1¼ cups) full-fat cream cheese
  • 4 tbsp coconut condensed milk
  • 200ml (scant 1 cup) coconut milk
  • 150ml (⅔ cup) double (heavy) cream
  • Grated zest and juice of 2 limes
  • 100g (3½oz) white chocolate, melted

For the topping

  • 1 fresh coconut
  • 1 tbsp maple syrup
  • Grated zest of 1 lime
  • 1 fresh mango, peeled, cored, and diced
  • 22–24cm (8–9in) fluted tart tin, base lined with baking parchment

Equipment

  • Electric hand whisk

Method

  1. Put all the biscuits (ginger snaps and cookies) in a sealable food bag and bash them up to fine crumbs using a rolling pin or similar. Tip the crumbs into a bowl and mix with the toasted coconut, melted butter, and salt. Press into the bottom and sides of the tart tin and chill in the fridge for 1 hour or until set.
  2. Combine all the filling ingredients, apart from the chocolate, in a large mixing bowl. Beat together using an electric hand whisk until smooth and slightly thickened. Mix through the melted white chocolate. Spoon the filling on top of the set base and chill for a couple of hours in the fridge until set (do note that this cheesecake has quite a soft-set finish).
  3. Meanwhile, preheat the oven to 180°C fan (200°C/400°F/Gas 6).
  4. Crack open the fresh coconut and peel off flakes of the flesh using a vegetable peeler. You want about 2 handfuls in total. Toss the flakes in the maple syrup and half of the lime zest on a baking tray, then toast in the preheated oven for around 10 minutes until crisp. Leave to cool, then top the cheesecake with the toasted coconut.
  5. Mix together the diced mango and remaining lime zest and serve a little spoon of this alongside slices of cheesecake, or pile it on top of the cheesecake as well.

 

© The Pepperpot Diaries: Stories From My Caribbean Table by Andi Oliver.

Published by DK, 27 April 2023, £27.

Recipe photography credit: Robert Billington

 

 

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