What you need
1 cup sweet biscuit crumbs
½ cup desiccated coconut
80g butter, melted
1 cup thickened cream, extra, softly whipped
Icing sugar, for dusting
500g PHILADELPHIA Block Cream Cheese, softened
1⁄3 cup caster sugar
Finely grated rind and juice of 2 limes
2 teaspoons gelatine dissolved in ¼ cup boiling water
220g CADBURY Baking White Chocolate, melted and cooled slightly
1 cup thickened cream, softly whipped
4 egg whites, beaten to soft peaks
1. COMBINE the biscuit crumbs, coconut and butter. Press into the base of a greased 20cm springform pan. Chill.
2. BEAT the PHILLY, sugar, lime rind and juice with an electric mixer until smooth. Add the gelatine and chocolate and mix until combined then fold through the whipped cream. Stir through one third of the egg whites then gently fold through the remaining whites.
3. POUR the mixture over the prepared base. Chill for 3 hours or until set. Spread the extra whipped cream over the cheesecake then sprinkle liberally with icing sugar before slicing. Serve immediately.
TIP: For a twist on this recipe, substitute lemon or orange for the lime if preferred.
Light, sweet and instantly refreshing ﾖ this really is an angel cheesecake. The fruity hint of lime gives a clean, crisp tang to the creamy white chocolate.