Strawberry and Coconut Cheesecake
Rich, creamy and sweet cheesecake filling encasing juicy strawberries and sitting on a crumbly biscuit base with coconut.Try using raspberries and raspberry jam instead… also delicious with a shortbread base.
Tubs light Mascarpone cheese
Digestive biscuits, crushed
Juice of 2 large lemons
You will also need…
20cm springform tin base-lined with baking parchment
Step 1 of 5
Mix together the crushed biscuits, desiccated coconut and melted butter then lightly press into the tin. Chill for 10 minutes.
Step 2 of 5
Whisk together the condensed milk and Mascarpone cheese until completely smooth. Add the lemon juice and combine thoroughly (watch it thicken!).
Step 3 of 5
Chop half the strawberries and mix with the jam.
Step 4 of 5
Spread half the cream mixture onto the biscuit base. Spoon over all the chopped strawberries and top with the remaining cream mixture. Chill for 4 hours.
Step 5 of 5
Halve the remaining strawberries and arrange on top of the cheesecake.