Sisserou Lime & Coconut Cheesecake

Base
  • 175g / 6oz chocolate digestive biscuits, crushed
  • 75g / 3oz melted butter
Topping
  • 225g / 8oz low fat soft cheese
  • 150 ml / 5fl oz coconut cream
  • 45ml / 3tbsp Sisserou
  • 200g / 8 oz caster sugar
  • 2 eggs, separated
  • juice of 2 limes and grated zest of one lime
  • 4 leaves gelatine
  • 150 ml / 5fl oz water

Grease and line the bottom of an 8 inch spring-release cake tin Melt the butter and stir in the crushed biscuits Press the biscuit mixture into bottom of cake tin and place in fridge to cool and set Soak gelatine leaves in the water for a few minutes, then place over pan of simmering water until dissolved. Put to one side to cool Beat together coconut cream, cheese, sugar, lime juice, Sisserou, lime zest and gelatine until smooth Whisk egg whites until stiff and fold into the cream mixture. Pour mixture onto base and leave to chill for several hours until set Before serving decorate with grated chocolate or toasted coconut flakes

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