Monday, May 18, 2009

Strawberry and Coconut Cheesecake

And here's another tried and tested recipe that has strawberries in it.


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
450g strawberries
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.


Doreen said...

Mmm looks so delicious and your recipe sounds great, could you please let me know what weight the philadelphia tubs are ~ thanks!

Suki said...

Hey Doreen. sorry I forgot to write the weight - you need 500g of low-fat cream cheese.