Coconut & Lime Cheesecake with Passionfruit Caramel

Coconut and lime cheesecake with passion fruit caramel

For the base

  • Flavourless oil for greasing
  • 300g digestive biscuits
  • 50g desiccated coconut
  • 160g unsalted butter, melted
  • 25g coconut oil, melted

For the filling

  • 560g cream cheese
  • 250ml coconut cream
  • 397ml tin condensed milk
  • Juice of 4 limes
  • 4 medium free-range eggs

For the caramel

  • 100g caster sugar
  • 25g unsalted butter
  • Good splash rum
  • 75ml double cream, at room temperature
  • 1-2 pinches sea salt flakes
  • Pulp from 3 ripe passion fruits
  1. For the base, lightly oil a 20cm diameter, 8-10cm deep loose- bottomed cake tin and set aside. Put the biscuits and coconut in a food processor and whizz to fine crumbs. With the mixer running, pour in the melted butter and coconut oil and process until combined. Tip the mixture into the prepared cake tin. Using the back of a metal spoon, press down on the crumbs to form the base, working them all the way up the sides of the tin to form a deep tart case. Smooth the base until even, then chill until needed.
  2. Remove to a wire rack, still in its tin, and cool completely, then chill (see Make Ahead). To serve, bring back to room temperature before removing from the tin.
  3. To make the caramel, put the sugar in a heavy-based frying pan and heat very gently until completely dissolved – every now and then gently stir it back and forth with a fork to distribute the sugar evenly. Turn the heat up and bubble to a rich golden-red colour, then remove from the heat quickly and add the butter and rum. It will spit, so be careful. Stir to combine everything, putting the pan back on the heat if the caramel hardens. Once smooth, stir through the double cream and the sea salt flakes.
  4. Put in a heatproof bowl, cover with a piece of cling film directly touching the surface, then leave to cool for 30 minutes. Mix the passion fruit pulp into the caramel, then serve drizzled over the cheesecake while the caramel is still a little warm.Heat the oven to 160°C/140°C fan/ gas 3. To make the filling, put the cream cheese, coconut cream and condensed milk in a large mixing bowl and beat with an electric mixer for 1-2 minutes until combined. Gradually beat in the lime juice, then the eggs. Pour the mixture into the biscuit base (don’t let it come over the sides of the biscuit). Bake for 50-60 minutes until lightly set – it should wobble in the centre a lot when gently pushed, but it will firm up in the fridge.
Without the caramel this will keep chilled for 6 hours or, wrapped in cling film, frozen for up to 1 month. Defrost, then drizzle with the caramel.

Roast Lamb Rack Recipe with Harissa & Herb Pistachio Crust

Cooking this dish in a combi-steam oven will give the lamb the most amazing flavour, with the majority of the moisture being retained….unheard of! Once you cook with steam, you will never cook any other way. Come into our showroom to learn about the combi-steam ovens we stock from a variety of brands.
Roast lamb rack recipe with harissa and herb pistachio crust. Tender rack of lamb roasted to a beautiful medium-rare, and coated in a flavor-packed crust.
PREP TIME : 15 mins
COOK TIME: 25 mins
TOTAL TIME: 40 mins
Author: The Mediterranean Dish
Serves: 4
  • 2 racks of lamb (8 ribs in each rack)
  • Salt and pepper
  • Olive oil
For the Harissa and Pistachio Crust
  • 1 tbsp harrisa paste
  • ½ tsp crushed garlic (garlic paste)
  • ½ tbsp unsalted butter, softened
  • ½ tsp lemon juice
  • ⅔ cup pistachios, shelled, chopped
  • 2 tbsp Panko bread crumbs
  • 1 tbsp sesame seeds
  • ½ tbsp chopped fresh thyme
  • 1 tbsp chopped fresh parsley leaves
  • 1 tbsp dried mint flakes
  1. Take the lamb racks out of the fridge 10 minutes before cooking. When ready, trim the top fat off and spice lightly with salt and pepper.
  2. Preheat the oven to 200 degrees celsius.
  3. In a small bowl, stir the harissa, crushed garlic, softened butter and lemon juice. In a separate bowl, combine the chopped pistachios, Panko, sesame seeds, thyme, parsley and mint flakes. Set aside.
  4. Make ¼ inch slits between the ribs, but leave the racks of lamb intact.
  5. Heat 2 tbsp of olive oil in a non-stick pan or skillet on medium-high. Now brown each lamb rack on both sides. Remove the lamb racks from the pan and place on a lightly oiled baking sheet.
  6. With a spoon, spread an equal amount of the harissa mixture on each lamb rack (top only). Now, carefully press a generous amount of the pistachio mixture to cover the top. Clean any crumbs off the baking sheet.
  7. Place the baking sheet in the oven. Let the lamb racks roast for 20 minutes. Remove from heat, and carefully transfer the lamb racks to a cutting board. Let rest for 5 minutes before carving.
  8. When ready, carve each lamb rack into two portions, allowing 4 ribs per person.

This recipe is best served with roasted root vegetables or a Mediterranean salad.

Harissa is a North African chili paste. If you prefer, you can replace the harissa mixture and use a good Dijon mustard instead. You simply need a binder to help “glue” the herb pistachio crust to the lamb rack. If you use mustard, you would eliminate the harissa, garlic, butter and lemon juice which make up the harissa mixture in the first part of step #3.