Passion Fruit Lime Cheesecake
1-1/2 cup ground toasted cashews
3/4 cup coconut
1/4 cup sugar
1/2 teaspoon ground ginger
6 tablespoons unsalted butter, melted
4 pkg. (8 oz each) cream cheese
1-1/2 cups sugar
zest and juice of 1 lime
2 passion fruit, pulp removed and seeds strained
1/4 cup dark rum
1 cup whipped cream, as accompaniment
To prepare the crust: In a bowl, combine the cashews, coconut, sugar, and ginger, and mix well. Add the butter and mix well. Press the dough into a well-greased 10-inch springform pan. Chill for 30 minutes.
To prepare the filling: Preheat the oven to 350 degrees. In the bowl of a food processor, combine the cream cheese and sugar, and process until smooth. Scrape down the sides. With the machine running, add the eggs, one at a time, through the feed tube and process until smooth.
Divide the filling among 2 bowls. Add the lime zest and juice to one bowl of filling and mix well. Add the passion fruit to the other bowl of filling and mix well. Pour the lime filling into the prepared crust.
Pour the passion fruit filling over the top, and then swirl with a large spoon. Bake for 50 minutes to 1 hour, or until a knife inserted in the cheesecake comes out clean. Let cool for 20 minutes, and then refrigerate
at least 2 hours.
Serve chilled with whipped cream.