Looking for the perfect summer pudding? Then why not try this blackcurrant, lime and coconut cheesecake?

  • 30 mins plus 2hrs chilling
  • 10-12
  • Easy

Ingredients

  • 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

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.

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.

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.

When ready to serve, remove from the tin and slide onto a serving plate. Drizzle over the remaining blackcurrant jam.

About The Author

Yorkshire Food & Drink

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