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    Seriously Zesty Coconut, Lime & Ginger Cheesecake

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    This recipe has kindly been submitted to us by one of our customers

    Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

    Seriously Zesty Coconut, Lime & Ginger Cheesecake

    My variation on a basic theme

    What makes it the ultimate summer Seriously From Waitrose dessert?

    It tastes seriously delicious but is light enough to come back for seconds!


    • 50g unsalted butter, cut into chunks
      150g Ginger Nut biscuits, crushed
      135g pack Hartley's Lime Jelly, cut into small pieces
      100g from can of Carnation Light Evaporated Milk, chilled
      100g from can of Waitrose coconut cream
      200g pack Waitrose Half Fat Extra Light Soft Cheese
      1 lime
      3 pieces of Chinese stem ginger
      Desiccated coconut


    1. Melt butter in pan & stir in crushed biscuits Press mixture into base of 20cm x 5cm round sandwich tin &chill In a bowl, dissolve jelly in 100ml boiling water Stir then cool Whisk evaporated milk & coconut cream in food processor until light &fluffy &doubled in volume Whisk in cheese until smooth Chop 2 pieces of ginger & add to cream cheese mix with lime juice & zest & whisk in jelly Pour over biscuit base & chill for 2 hours Sprinkle with desiccated coconut & 3rd piece of ginger cut in8 pieces

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