Coconut Cheesecake With Jellied Strawberries

1. 1

   To make the crust, place the cookies in a plastic bag and crush with a rolling pin. Mix crumbs with melted butter. Grease a 10 inch springform pan and press the crumb mixture firmly into the base, raising slightly at the edge. Refrigerate for about 30 mins.

2. 2

   To make the filling, sprinkle two of the gelatine packets over 1/4 cup cold water, allow to sit for 5 minutes until bloomed. Beat together the cream cheese, 2/3 cup of the sugar and the vanilla extract until smooth. Stir in the coconut milk. Mix the bloomed gelatine with 2 tbsp of the cream cheese mixture, then fold into the remaining mixture.

3. 3

   Whisk the cream until stiff then fold into the cream cheese mixture. Spread over the cookie base. Refrigerate for 3 hours.

4. 4

   Sprinkle the remaining gelatine over 1/4 cup cold water. Puree half the strawberries with the remaining sugar and the lemon juice. Reserve 2 whole strawberries for garnish. Mix the gelatine with 4-6 tsp of the strawberry puree. Mix into the remaining strawberry puree then fold in the strawberry pieces. Spread over the top of the cheesecake and chill for 1 1/2 hours.

5. 5

   Cut the reserved strawberries into quarters and use to decorate the cake. Serve the cake cut into slices, sprinkled with chocolate chips if desired.

* Per serving · 4 servings · Values may vary.