Coconut and lime cheesecake with passion fruit caramel

Method

1. For the base, lightly oil a 20cm diameter, 8-10cm deep loose- bottomed cake tin and set aside. Put the biscuits and coconut in a food processor and whizz to fine crumbs. With the mixer running, pour in the melted butter and coconut oil and process until combined. Tip the mixture into the prepared cake tin. Using the back of a metal spoon, press down on the crumbs to form the base, working them all the way up the sides of the tin to form a deep tart case. Smooth the base until even, then chill until needed.
2. Heat the oven to 160°C/140°C fan/ gas 3. To make the filling, put the cream cheese, coconut cream and condensed milk in a large mixing bowl and beat with an electric mixer for 1-2 minutes until combined. Gradually beat in the lime juice, then the eggs. Pour the mixture into the biscuit base (don’t let it come over the sides of the biscuit). Bake for 50-60 minutes until lightly set – it should wobble in the centre a lot when gently pushed, but it will firm up in the fridge.
3. Remove to a wire rack, still in its tin, and cool completely, then chill (see Make Ahead). To serve, bring back to room temperature before removing from the tin.
4. To make the caramel, put the sugar in a heavy-based frying pan and heat very gently until completely dissolved – every now and then gently stir it back and forth with a fork to distribute the sugar evenly. Turn the heat up and bubble to a rich golden-red colour, then remove from the heat quickly and add the butter and rum. It will spit, so be careful. Stir to combine everything, putting the pan back on the heat if the caramel hardens. Once smooth, stir through the double cream and the sea salt flakes.
5. Put in a heatproof bowl, cover with a piece of cling film directly touching the surface, then leave to cool for 30 minutes. Mix the passion fruit pulp into the caramel, then serve drizzled over the cheesecake while the caramel is still a little warm.