200g coconut biscuits (e.g Nice biscuits)
25g desiccated coconut
75g melted butter
405g light condensed milk
500g low fat cream cheese (e.g Philadelphia)
juice of 1 small lemon
2tbsp strawberry jam
Grease and line a 20cm tin with baking paper.
Mix together the crushed biscuits, coconut and melted butter. Then lightly press into the base of the tin. Chill.
Beat together the condensed milk and philadelphia cheese until the mixture is 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 on to the biscuit base. Spoon over all the crushed strawberries, then top with the remaining cream mixture. Chill for 4 hours or overnight.
Halve the remaining strawberries and arrange on top of the cheesecake.