© Photography by Steve Baxter
This is a fantastic summer dessert - and so easy as you don't need any gelatine for this creamy textured cheesecake.
Serves 8-10
Preparation time: 25 minutes
Chilling time: 4 hours, preferably overnight
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200g (7oz) coconut biscuits, such as nice biscuits, crushed
25g (1oz) desiccated coconut
75g (3oz) butter, melted
405g can Carnation Condensed Milk Light
2 x 250g tubs Mascarpone cheese
juice of 2 large lemons
450g (1lb) strawberries
2 tbsp strawberry jam
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Grease and base line a 20cm (8in) springform tin with baking parchment.
Mix together the crushed biscuits, desiccated coconut and melted butter then lightly press into 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 and top with the remaining cream mixture. Chill for 4 hours.
Halve the remaining strawberries and arrange on top of the cheesecake.
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Other recipes you might like:
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Try using blackberries or raspberries instead and you've got 3 deliciously different puddings in one recipe.
This delicious recipe is taken from Phil Vickery's new book, A Passion For Puddings. His cool collection of 35 classic and contemporary recipes includes Stem Ginger Sponge with Sticky Orange Syrup, Peach Custard Tart with Hazelnut Brittle – and good old Chocolate Banoffee Pie.
A Passion For Puddings can be found in all good bookstores for £9.99, or can be bought using 2 tokens from promotional cans of CARNATION® Condensed Milk for £3.99 inc p&p.
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Chocolate Banoffee Pie
Banana Fudge and Cinnamon Ice Cream
Hazelnut and Chocolate Chunk Cookies
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