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Summer strawberry, mascarpone and coconut cheesecake
- over 1 hour
- Serves 12
Ingredients
- Base: 200g (7oz) coconut biscuits, such as Nice biscuits, crushed
- 25g (1oz) desiccated coconut
- 85g (3oz) butter, melted
- Filling: 405g can Carnation Condensed Milk Light
- 2 x 250g tubs mascarpone cheese
- juice of 2 lemons
- Topping: 450g (1lb) strawberries
- 2tbsp strawberry jam
You will also need:
- A 20cm (8”) spring-form cake tin, greased and base lined with baking parchment
Method
- Mix together the crushed biscuits, desiccated coconut and melted butter, then lightly press into the base of the tin. Chill.
- Meanwhile, beat together the condensed milk and mascarpone cheese until completely smooth. Add the lemon juice and combine thoroughly.
- In a blender or food processor, pulse half the strawberries with the jam until lightly crushed, leaving small pieces.
- Spread half the cream mixture onto the biscuit base. Spoon over all the crushed strawberries, then top with the remaining cream mixture. Chill for at least 4 hours or overnight.
- Halve the remaining strawberries and arrange on top of the cheesecake.
A typical serving contains
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Calories
- 440
- 22%
-
Sugars
- 33.3g
- 37%
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Fats
- 27.5g
- 39%
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Saturates
- 19.0g
- 95%
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Salt
- 0.2g
- 3%
of an adult's guideline daily amount*
* GDAs are guidelines. Personal requirements vary
depending on age, gender, weight and activity levels.