Creamy Tropical Baked Cheesecake

• 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
• 14 cup passion fruit pulp or 14 cup dessert topping
• 18 cup desiccated coconut, approx

1. Preheat oven to 150 degrees C.
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.
6. Continue to beat until smooth & creamy.
7. (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).
8. Pour cream mixture over the cheesecake base.
9. Gently swirl or spoon sauce or topping through the cream cheese mix.
10. I don't usually measure this step, just add however much you want or have!
11. Sprinkle evenly with dessicated coconut.
12. Bake for 35-45minutes, depending on your oven.
13. Cheesecake should be evenly browned on top & be quite firm to the touch.
14. It will not matter if your cheesecake is not quite set enough, just makes the texture a bit more fluffy.
15. Cheesecake will tend to split if it's left in too long but this usually dissappears on standing.
16. Refrigerate for a minimum of 4 hours before serving.

malt, butter, coconut, cream cheese, condensed milk, lime juice, egg, passion fruit pulp, coconut

Taken from www.food.com/recipe/creamy-tropical-baked-cheesecake-415353 (may not work)