Tropical-style Cream Cheese Cake
- 8 gluten-free cookie crumbs (crushed to crumbs)
- ¼ cup unsalted butter (melted)
- 1.333 cups Mascarpone
- ½ cup Ricotta cheese
- 1 tablespoon gluten-free all purpose flour
- ½ cup sugar
- ½ cup Shredded coconut
- 3 unwaxed Limes (grated zest and juice)
- 2 eggs
Heat the oven to 180°C (160°C fan) 350°F gas 4. Place 4 x 10cm|4" chefs rings on a baking tray.
Mix the biscuit crumbs into the melted butter. Press into the chefs rings.
Whisk together the cheeses, flour, sugar, coconut, lime juice and zest and eggs until blended.
Pour onto the biscuit bases and bake for 20 minutes, until slightly wobbly in the centre. Leave to cool in the oven.
Put the cheesecakes onto serving plates and sprinkle with lime zest and desiccated coconut..