Pina colada cheesecake

Method

1. Step 1

   Preheat oven to 180°C. Grease the base of a 22cm springform pan and line with baking paper. Place the biscuit, coconut and salt in a food processor and process until finely crushed. Add the butter and process until well combined. Spoon into the prepared pan and use a straight-sided glass to spread and press over the base and side. Place in fridge for 30 mins to chill.

2. Step 2

   Place the cream cheese, coconut milk, sugar, vanilla, lime rind and lime juice in a clean food processor and process until smooth. Add the eggs and flour and process until smooth. Pour into the biscuit base. Bake for 1-11/4 hours or until almost set. Turn oven off. Leave cheesecake in the oven, with the door ajar, for 1 hour to cool. Place in the fridge for 2 hours to chill.

3. Step 3

   Meanwhile, to make pineapple-rum caramel, place the sugar and 1/4 cup (60ml) water in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, brushing down the side of the pan with a pastry brush dipped in water, for 5-6 mins or until mixture thickens and is a dark caramel colour. Remove from heat. Carefully add the rum or orange juice, lime juice and vanilla. Cook over medium heat, stirring, for 2-3 mins or until mixture is smooth and combined. Set aside to cool slightly. Stir in pineapple. Transfer to a heatproof bowl and place in the fridge for 1 hour to chill.

4. Step 4

   Transfer cheesecake to a serving plate. Top with mango slices. Drizzle with pineapple-rum caramel to serve.
   
   SERVE WITH passionfruit pulp and lime zest