Not a trad Asian dessert, but this sharp lime cheesecake is perfect after lots of chillies, soy and ginger. A crisp base of biscuits and coconut is baked and the cream cheese is set with gelatine. The fruit you use on top is totally flexible, so choose what’s in season.
To make the crust, crush the biscuits in a food processor until a fine gravel texture. Mix in the coconut and butter. Press the mixture into an
For the filling, place the gelatine sheets in a bowl of cold water and let sit until softened, about 5 minutes. Squeeze out the excess water and then cover with the boiling water. Let dissolve completely.
In the bowl of a standing electric mixer or using an electric hand mixer and a large bowl, beat the cream cheese until smooth. Pour in the cream, vanilla paste, sugar, liquid gelatine and lime juice and zest. Beat for 1 minute and then pour into the cooled crust. Cover with plastic wrap and chill for at least 4 hours or overnight.
For the sauce and toppings, in a small saucepan, pour in the sugar and wine and boil until syrupy, about 5 minutes. Let cool until lukewarm and then add the strawberries. Let it completely cool and when close to serving, pour over the cheesecake. Sprinkle with the lime zest.
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