Coole Swan Key Lime Cheesecake
Is it the velvety smoothness of the Coole Swan or the zestiness of the Lime that makes this cheesecake work? You be the judge. Try this Coole Swan Key Lime Cheesecake for yourself – you won’t be disappointed.
142g 70% dark chocolate
480g coconut biscuits (We used East Coast Bakehouse)
150g melted butter
500g cream cheese
juice and zest of 4 limes
397g condensed milk
250ml whipping cream
50ml Coole Swan
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How to make Coole Swan Key Lime Cheesecake
Crush the biscuits into fine crumbs, add the melted butter and mix to combine. Put in a 10″ round tin and smooth over with the back of a spoon. Leave to rest.
Soften the cream cheese with an electric whisk. Add lime zest and juice to the cream cheese, beat with an electric whisk. Add condensed milk and Coole Swan to the mixture. Beat again with an electric whisk. Finally, add the cream and beat for another few minutes until thick and glossy.
Pour the cream cheese mixture over the biscuit base and refrigerate for 6-8 hours or preferably overnight. Decorate and enjoy
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