Lime and coconut cheesecake
The avocado gives this dessert a rich creamy texture which contrasts well with the sharpness of the lime.
250g (9oz) vegan ginger biscuits
2 dessertspoons vegetable oil
145g (5oz) block creamed coconut
350g (12oz) firm silken tofu
70g (21⁄2oz) caster sugar
coconut shavings and lime slices to decorate
Break the biscuits into fine crumbs in a blender or put them into a plastic bag and crush them with a rolling pin.
Place vegetable oil and 45g (11⁄2oz) of the creamed coconut into a pan. Heat gently, stirring continuously, until the coconut has melted.
Take off the heat and add the crushed biscuits. Mix well and transfer to a lightly oiled 7-inch cake tin with a spring bottom. Press down firmly and leave to cool in a fridge.
Using the saucepan again, add the juice and pulp of the two limes and the rest of the creamed coconut. Heat gently until the coconut has melted.
Transfer to a blender and add the tofu, avocado and sugar. Whiz until well blended and smooth.
Remove the biscuit base from the fridge and pour the lime mix into the tin. Place in the fridge to set – approximately 3 hours. Decorate with coconut shavings and lime slices. Serves 8.
Based on a recipe by Julia Jarrold.