(for the biscuit layer)
50g grated coconut
100g melted butter
(for theese layer)
800g cream cheese
120g sour cream
150g caster sugar
the zest of one lime
1,5 dl Malibu liqueur (or any other coconut flavoured liqueur)
100g grated coconut
1 tbsp flour
1 package of physalis fruits
2 tbsp pineapple jam
Preheat the oven to 200°C/400°F. Grease a springform pan with butter and cover the bottom with parchment paper.
First, make the biscuit layer. In a foodprocessor, blitz biscuits and coconut to fine crumbs. Add melted butter. Spread the cookie mixture over bottom of the springform pan. Bake the biscuit layer for 15 minutes, or until golden brown.
Remove springform pan out of the oven and lower temperature to 100°C/200°F. Next, make the cheese mixture.
In a large bowl, mix cream cheese, sour cream, sugar and lime until fluffy, about 5 minutes. Add the eggs one at a time, stirring well after each addition. Next, stir in Malibu liqueur, grated coconut and flour.
Pour the cheese mixture into the springform pan. Bake the cheesecake 90 minutes. Allow to cool down completely, then chill at least 3 hours in the fridge (preferably overnight).
Finally, decorate the cheesecake. Heat pineapple jam in a small saucepan or microwave and brush onto the top of the cheesecake. Decorate with a few physalis fruits.
Keep the cheesecake chilled for up to 5 days.