Mango, lime and macadamia cheesecake bars

Name: Mango, lime and macadamia cheesecake bars
Cook time: 1 h 30 min
Yield: 9
Cuisine: Modern Australian
Ingredients: 60g macadamia nuts; 140g digestive or other plain, sweet biscuits; 20g shredded coconut; 70g unsalted butter, melted, plus a little extra to brush tin

Helen Goh

October 21, 2022

easyTime:1-2 hoursServes:9

Sweet and creamy, tart and crunchy, this dessert has it all. Don't be put off by the four different components: each one is easy to make and the final assembly is so much more than the sum of its parts. When in season, strawberries or cherries may be substituted for the mango; they all pair beautifully with the lime, coconut and macadamia.

Ingredients

For the base

60g macadamia nuts
140g digestive or other plain, sweet biscuits
20g shredded coconut
70g unsalted butter, melted, plus a little extra to brush tin

For the filling

280g cream cheese, cubed
410g can condensed milk
6 egg yolks
200ml fresh lime juice (from about 8 limes)
zest of 3 limes

For the crunchy topping

15g coconut flakes
30g macadamia nuts, roughly sliced
20g dark brown sugar
½ tsp lime juice (reserve the zest for decorating the top)

For the cream layer

150ml pure (or whipping) cream
1 tbsp icing sugar
½ tsp vanilla essence
pinch of salt
1 fresh mango, peeled, sliced as thinly as possible

Method

Step 1
Preheat oven to 150C fan-forced (170C conventional) and lightly brush the extra melted butter onto the base and sides of a 20cm square baking tin with removable base.
Step 2
To make the base, combine macadamia nuts and digestive biscuits in a food processor and pulse until the consistency of fine crumbs. Tip into a bowl and add the shredded coconut and melted butter. Mix to combine, then press onto the base of the prepared cake tin, using the back of a spoon to even it out. Place in the fridge to chill and firm up.
Step 3
For the filling, place the cream cheese in the bowl of an electric mixer and beat on medium speed with the paddle attachment until creamy. Scrape down the bowl and add the condensed milk and yolks. Continue to mix until smooth, then add the lime juice. Mix to incorporate, then strain the mixture to make sure there are no lumps. Add the lime zest, then pour the mixture onto the prepared crumb base.
Step 4
Place the tin onto a baking tray and into the preheated oven. Bake for about 50 minutes or until the cheesecake has just set – press gently in the centre of the cheesecake to check.
Step 5
Remove from the oven and cool completely on a wire rack, while still in the tin. Then wrap loosely in cling film and refrigerate for at least 4 hours, or better still, overnight.
Step 6
Now for the topping. When almost ready to serve, put the coconut and nuts into a small frying pan and toast over medium heat, stirring regularly until light golden-brown. Add the sugar and lime juice and cook for another minute until nicely toasted and crunchy. Transfer to a small tray lined with baking paper and set aside to cool.
Step 7
When ready to serve, run a knife along the sides of the cheesecake, then push the removable base up and out of the tin to release the cheesecake. Transfer to a serving plate.
Step 8
For the cream layer, combine the cream with the icing sugar, vanilla essence and salt in the bowl of a cake mixer, and beat with the whisk attachment in place until soft peaks form. Spread the whipped cream in an even layer on top of the cheesecake, then drape the slices of mango all over. Scatter over the crunchy coconut and macadamia topping, then cut into squares or rectangles to serve.