Lychee and toasted coconut cheesecake

Description

I love Asian food, but the lack of dairy makes the desserts a bit disappointing for Western palates, so this member of my cheesecake family uses Asian influences in our favourite pud. Serve with mango kulfi or lime sorbet.

Ingredients

For the base
250g/9oz crushed water biscuits
100g/3½oz soft light brown sugar
150g/5½oz unsalted butter, melted
For the filling
150g/5½oz desiccated coconut
900g/2lb cream cheese
150g/5½oz caster sugar
6 eggs
400g/14oz can of lychees, drained, or 12 fresh lychees, peeled and stones removed

Method

1. For the base, combine the biscuits, sugar and butter. Press into a 23cm/9in springform tin and chill for 20 minutes.
2. Preheat the oven to 180C/350F/Gas 4. Put the coconut under a hot grill and shake around until it's toasted and golden, being careful not to let it burn.
3. Put the cream cheese and sugar into a food processor and pulse together, then add the eggs and pulse to combine.
4. Tip the mixture into a large bowl and fold in the lychees and 100g/3½oz of the coconut. Spoon onto the biscuit base, then sprinkle over the remaining coconut.
5. Bake in the oven for about one hour. You're looking for a cake that's firm yet yielding! Allow to cool before serving.