Back again with the 2nd of my cheesecake adventures with Sugar and Crumbs, this time using the Coconut & Lime flavoured icing sugar. It’s really quite light flavour wise with the coconut a bit more prominent than the lime. I actually prefer this to the flavour previously tested in my Cherry Bakewell Cheesecake recipe, but then again coconut IS one of my favourite flavours and fragrances.
It’s very reasonable priced at £2.99 for a 250g bag and £4.99 for a 500g bag. Based on my recipe you’d easily get 2 cheesecakes worth out of a 250g bag. Personally I could get through 2 cheesecakes fairly quickly, but let’s not talk about my own shortcomings and lack of willpower when it comes to all things sweet and awesome.
So I wanted a recipe that could easily be ‘whipped up’ (pun possibly intended) but was still really bold on flavour. No bake cheesecake was definitely the was forward. The Coconut & Lime icing sugar didn’t overpower but added a lovely creaminess to the filling that contrasted nicely with the layer of lime curd for some extra kick.
Makes approximately 8-12 individual cheesecakes depending on the size of your dishes. For perspective, this makes about 12 cupcake sized cheesecakes and about 8 of the glass dishes as pictured.
120g caster sugar
25g salted butter
2 large eggs
Juice of 2 limes
Zest of 1 lime
40g salted butter (softened)
220g shortbread biscuits/fingers
40g desiccated coconut
180g cream cheese
100g marscapone cheese
100g Sugar & Crumbs Coconut & Lime Icing Sugar
220ml double/whipping cream
Optional: Extra desiccated coconut and mini eggs to decorate for a bit of an Easter theme!
Start by making the lime curd as you’ll want it cooled before you can layer it. Mix all the ingredients save for the zest into a pan and then simmer on a low heat for 12-15 minutes until it’s nice and thick. Sieve the mix and then stir in the zest and a tiny amount of colouring if you want the curd to look distinctly green. Leave to rest and move on to the cheesecake.
For the base, simply blitz the shortbread biscuits before mixing thoroughly with the butter and desiccated coconut. Divide the clumpy mix evenly between all your dishes and press down firmly. If you’re using a cupcake tray don’t forget to line with cases!
Now to make the filling. Gently mix the cream cheese, marscapone and icing sugar together. Whip the cream until stiff and then fold it in gently being careful not to over mix. Divide half the filling between your dishes and smooth out. By now the curd should have cooled sufficiently so add a thin layer to each cheesecake before topping with the other half of filling. Sprinkle each cheesecake with a bit of desiccated coconut and decorate with mini eggs or anything else you’d like.
Told you this was a simple ‘bake’, but definitely not one that skimps on the feel good factor!
Disclaimer: I was sent a 2 sample bags of flavoured icing sugar for the purposes of review. All opinions are my own.