Caribbean Lime And Coconut Cheesecake
- 3 1/2 ounces butter
- 7 ounces whole wheat biscuits, crushed
- 3/4 lb low-fat cream cheese
- 5 tablespoons clear honey
- 5 1/4 ounces shredded coconut
- 1 lime, juice and zest of
- 3/4 lb plain yogurt
- To decorate
- 1 lime, zest of
- Line a 7 1/2in loose-bottomed cake tin with baking parchment.
- Melt the butter in a saucepan. Stir in the crushed biscuits, mixing well.
- Tip the biscuit mixture into the tin, pressing it down well and levelling the surface. Chill for at least 1 hour, or overnight.
- Mix together the cream cheese and honey, stirring until smooth. Stir in the coconut and lime zest and juice. Add the yoghurt and mix well.
- Spoon the mixture over the biscuit base. Chill for 45 minutes.
- Remove the cheesecake from the tin and decorate with lime slices and zest.
butter, whole wheat biscuits, lowfat cream cheese, clear honey, coconut, lime, plain yogurt, lime
Taken from www.food.com/recipe/caribbean-lime-and-coconut-cheesecake-236933 (may not work)