Follow this pine lime and coconut cheesecake recipe that you’ll find is very popular for it’s distinct flavour profile. This is a nut and gluten free recipe and uses high protein coconut and rice flour.
11 x 34cm loose-base tart tin
1. Preheat oven to 170°C. To make the base; place the butter, flours, icing sugar and xanthan gum in the bowl of a food processor. Pulse until resembles course breadcrumbs. Gradually add the chilled milk, until the dough comes together into a smooth ball. Knead in the shredded coconut.
2. Roll out the pastry into a rectangle about 15 x 35cm, between pieces of greaseproof paper. Gently transfer the pastry to the baking tin. Press the pastry into the tin, and trim any excess pastry using a sharp knife. Bake 15-20 minutes, or until lightly golden. Cool.
3. Beat the cream cheese and condensed milk in a food processer until smooth. Sprinkle the gelatine over 2 tablespoons of lime juice in a small saucepan. Heat until the gelatine dissolves. With the blender running, pour the gelatine into the cheesecake mixture. Fold through half the cream. Spoon the mixture over the cooled pastry base, and refrigerate until set.
4. For the topping; place the whipped cream and yoghurt in a bowl, and fold to combine. Toss the pineapple slices with the ginger, maple syrup and remaining lime juice. Spoon the cream over the tart, top with the pineapple and grated lime zest if desired. Serve.