A fantastic summer dessert - the strawberries beneath the cheesecake layer look 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!
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
- juice of 2 lemons
Topping
- 450 g strawberries
- 2 tbsp strawberry jam
Instructions
- Mix the crushed biscuits, desiccated coconut and melted butter, then lightly press into the tin base. 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 them on top of the cheesecake.
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Nutrition Facts
Summer Strawberry, Mascarpone & Coconut Cheesecake
Amount per Serving
Calories
460
% Daily Value*
Fat
31
g
48
%
Saturated Fat
18
g
113
%
Trans Fat
1
g
Cholesterol
64
mg
21
%
Sodium
197
mg
9
%
Potassium
98
mg
3
%
Carbohydrates
37
g
12
%
Fiber
1
g
4
%
Sugar
26
g
29
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
