For the cheesecake

For the ginger crumb

  • Ginger biscuits 200.0 g

For the pineapple & chilli salsa

  • Pineapple 150.0 g
  • Caster sugar 150.0 g
  • Red Chillies 5.0 g

To serve

  • Lime 2.0 pc

light refreshing cheesecake perfect for summer months



  1. For the cheesecake

    • Place the coconut milk, lime zest and double cream in a pan and bring to the boil.
    • Whisk in the CARTE D’OR Panna Cotta Mix and take off the heat.
    • Pour the hot mix onto the cream cheese and whisk through until smooth.
    • Pour into a container and place into a fridge to set.
  2. For the ginger crumb

    • Place the biscuits in a blender and blend until a fine crumb.
    • Store until required to plate.
  3. For the pineapple & chilli salsa

    • Finely dice pineapple and the red chilli.
    • Place the sugar in a pan and cook to a caramel.
    • Add in the finely diced pineapple and stir in until the caramel loosens into a sauce.
    • Add in the chilli then allow to cool.
  4. To serve

    • Zest the limes then remove the remaining pith and segment.
    • Using a blow torch lightly char the segments.
    • Using a hot spoon quenelle the cheesecake and coat one in the ginger crumb.
    • Place the cheesecake on the plate then dress with the lime zest, segment and pineapple salsa.