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A fantastic summer dessert - the strawberries beneath the cheesecake layer looks stunning when cut, whilst the coconut base adds its own beguiling texture and flavour. Try using blueberries or raspberries instead, and you've got three deliciously different puddings in one recipe!
Servings 12
Prep Time1 hr
Total Time1 hr

Ingredients
 

Base

  • 200 g coconut biscuits, such as Nice biscuits, crushed
  • 25 g desiccated coconut
  • 85 g butter, melted

Filling

  • 405 g Carnation Condensed Milk Light
  • 500 g Mascarpone cheese
  • 2 lemons, juice

Topping

  • 450 g strawberries
  • 2 tbsp strawberry jam
  • you will also need a 20cm (8") spring-form cake tin greased and base lined with baking parchment

Instructions
 

  • 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.
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Nutrition Facts
Strawberry Cheesecake
Amount per Serving
Calories
0
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course Carnation, Dessert
Cuisine British, Summer
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