For the New York Cheesecake:

  • Butter 80.0 g
  • Digestive biscuits 165.0 g
  • Lime zest 5.0 g
  • Lime juice 25.0 ml
  • Dessicated Coconut, toasted 20.0 g
  • Caster sugar 75.0 g
  • Egg 75.0 g
  • Light cream cheese 250.0 g
  • Lemon zest 10.0 g
  • Lemon juice 30.0 ml
  • Double Cream 100.0 ml
  • Carte D'Or Mango Coulis 1L 200.0 ml
  • Mango 300.0 g


  1. For the New York Cheesecake:

    • Grease and line an 8” tin.
    • Blend the biscuits along with the melted butter, lime (zest and Juice) and coconut until combined.
    • Press into the base of the mould.
    • Mix together the sugar, eggs, cream cheese and the zest and juice of the lemon until smooth.
    • Lightly whip the cream then fold through the mix.
    • Pour on top of the biscuit base then bake at 180c for 15 minutes then reduce the temperature to 100c and cook for a further 30 minutes or until set.
    • Remove from the oven and allow to cool before portioning.
    • Serve with diced fresh mango and mango coulis.
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