Summer Strawberry, Mascarpone and Coconut Cheesecake
- 200g coconut biscuits, such as nice biscuits, crushed
- 25g desiccated coconut
- 85g buttery spread, melted
- 405g can Carnation Condensed Milk Light
- 2 x 250g tubs Mascarpone cheese
- Juice of 2 large lemons
- 450g strawberries
- 2 tbsp strawberry jam
Mix together the crushed biscuits, desiccated coconut and melted buttery spread then lightly press into the tin. Chill for 10 minutes.
Whisk together the condensed milk and Mascarpone cheese until completely smooth. Add the lemon juice and combine thoroughly (watch it thicken!).
Chop half the strawberries and mix with the jam.
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.
Halve the remaining strawberries and arrange on top of the cheesecake.
Recipe courtesy of Carnation