Creamy Tropical Baked Cheesecake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 250 g malt biscuits
• 150 g butter, melted
• 2 tablespoons desiccated coconut
• 250 g cream cheese
• 395 g condensed milk
• 3 tablespoons lime juice
• 1 egg
• 1/4 cup passion fruit pulp or 1/4 cup dessert topping
• 1/8 cup desiccated coconut, approx

Recipe

• 1 preheat oven to 150ºc.
• 2 crush biscuits in food processor, blend in melted butter & 2t dessicated coconut.
• 3 line base of prepared 9"cake pan with biscuit mix & press up sides with any excess.
• 4 beat cream cheese & condensed milk for about 5 minutes ensuring there's no lumps remaining, scraping down the bowl as required.
• 5 add egg, & lime juice. continue to beat until smooth & creamy. (you can add in a bit more dessicated coconut here, i've also used a couple of tablespoons of coconut milk or a dash of malibu for a bit more kick).
• 6 pour cream mixture over the cheesecake base.
• 7 gently swirl or spoon sauce or topping through the cream cheese mix. i don't usually measure this step, just add however much you want or have!
• 8 sprinkle evenly with dessicated coconut.
• 9 bake for 35-45minutes, depending on your oven. cheesecake should be evenly browned on top & be quite firm to the touch. it will not matter if your cheesecake is not quite set enough, just makes the texture a bit more fluffy. cheesecake will tend to split if it's left in too long but this usually dissappears on standing.
• 10 refrigerate for a minimum of 4 hours before serving.