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Sisserou™ & Lime Cheesecake Base |
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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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