Mango Coconut and Lime Cheesecake

Method

Step one

Line 10 moulds with greaseproof paper, or a large tin than can then be portioned.

Step two

Melt the margarine.

Step three

Add to the Bird’s Cheesecake Biscuit Crumb Base along with the desiccated coconut.

Step four

Place the mix in the moulds and allow to chill.

Step five

Dice the mango and add a little sugar into a pan, cook down add a little water if needed, you are looking to create a compote.

Step six

Chill the mango mixture and set aside for later.

Step seven

To make the strawberry and mint salad, mix together the dices strawberry and mint and set aside until needed.

Step eight

Mix the cream cheese, crème fraiche, coconut milk, lime juice and sugar in a bowl.

Step nine

Add the cooled mango puree, check for sweetness.

Step ten

Remove the cheesecakes from the moulds and serve with the minted strawberries, mango puree and lime zest and diced kiwi.