Cheesecake is such an easy desert to make but so fun to play around with the flavours. This tropical one will not disappoint !

Ingredients: (serves 10)

• 1 pack of ‘nice’ biscuits
• 70g butter, melted
• 2 x 180g tub of Philadelphia light soft cheese
• 1 x 250g tub of ricotta cheese
• 100g caster sugar
• 1/4 can coconut milk
• 2 handfuls of desiccated coconut
• Fry light coconut spray

To decorate:

• 3 passion fruits
• Half a mango, some slices and some chopped into cubes
• Coconut flakes (I got mine from Holland and Barrett)
• Lime zest
• Dedicated coconut
• Edible glitter (optional)

Method:

1. Put the biscuits in a ziplock bag and bash with a rolling pin until crushed.
2. Mix the biscuit crumbs with the melted butter. 
3. Spray a 20cm cake tin with fry light coconut.
4. Put the biscuit mix in the tin and press down with a fork. Put in the fridge whilst you make the mixture.
5. Meanwhile in a large bowl, mix together the Philadelphia, ricotta, sugar, coconut milk and desiccated coconut. 
6. Load the cheesecake biscuit base with the filling. smooth the top.
7. Put into the fridge ideally overnight or about 8 hours to set. 
8. Once done, top with the mango, passion fruit, coconut flakes and desiccated and lime zest.
9. Only take out the fridge just before serving to avoid going soft.