Name: Lemon curd and coconut cheesecakes
Prep time: 260 min
Total time: 260 min
Yield: 6
Ingredients: 6 shredded wheatmeal biscuits; 2 teaspoon powdered gelatine; 2 tablespoon boiling water; 250 gram light cream cheese, at room temperature; 1/4 cup caster sugar; 3/4 cup light sour cream; 1/3 cup light coconut cream; 2 teaspoon finely grated lemon zest; 1 tablespoon lemon juice; 1/4 cup desiccated coconut; 1/4 cup bought lemon curd; passionfruit pulp, to serve

Ingredients

6 shredded wheatmeal biscuits

2 teaspoon powdered gelatine

2 tablespoon boiling water

250 gram light cream cheese, at room temperature

1/4 cup caster sugar

3/4 cup light sour cream

1/3 cup light coconut cream

2 teaspoon finely grated lemon zest

1 tablespoon lemon juice

1/4 cup desiccated coconut

1/4 cup bought lemon curd

passionfruit pulp, to serve

Method

1.Line a 6-hole (3/4-cup) texas muffin tray with large paper cases.

2.Place 1 biscuit into base of each paper case. Sprinkle gelatine over boiling water in a small heatproof jug; stir until gelatine dissolves. Cool slightly.

3.Using an electric mixer, beat cream cheese and sugar until smooth. Add sour cream, coconut cream, zest, juice and coconut; beat until combined.

4.Add cooled gelatine mixture; beat until combined. Divide mixture evenly among prepared holes. Chill 4 hours, or until firm.

5.Spread 2 teaspoons of lemon curd over each cheesecake; serve topped with passionfruit.

You’ll need 6 large paper muffin cases for this recipe.
Note

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