Baked Cheesecake With Coconut And Lime Drizzle

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

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.

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.

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.

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