Ingredients
200g (7oz) coconut biscuits, such as Nice biscuits, crushed
25g (1oz) desiccated coconut
75g (3oz) butter, melted
405g can Condensed Milk Light
2 x 250g tubs Mascarpone cheese
juice of 2 large lemons
450g (1lb) strawberries
2 tbsp strawberry jam
Grease and base line a 20cm (8in) springform tin with baking parchment.
Method
Mix together the crushed biscuits, desiccated coconut and melted butter then
lightly press into 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 and top with the remaining cream mixture. Chill for 4 hours.
Halve the remaining strawberries and arrange on top of the cheesecake.
