- 250g Tennis Biscuits or similar, finely crushed
- 100g unsalted butter
- 2 tbsp golden syrup
- 15g powdered gelatine
- 400g full-fat cream cheese (we used Philadelphia)
- 400ml double cream
- 400ml can coconut milk
- 200g icing sugar, sifted
- 400g raspberries
- 15g desiccated coconut
- Line a roasting tin roughly 20,5cm x 30,5cm x 5cm with greaseproof paper. Put crushed biscuits into a bowl. Melt butter and syrup together in a pan, then pour over the biscuits and mix well. Press evenly into the base of the roasting tin and chill until needed.
- Put the gelatine into a small bowl and add 4 tbsp just-boiled water. Stir until the granules dissolve, then set aside. Put cream cheese into a large bowl and beat with a hand-held electric whisk until smooth. Add the cream, coconut milk and icing sugar, and beat again for about 5 minutes or until thickened. The mixture should have the consistency of lightly whipped cream.
- Quickly beat in the gelatine mixture (scraping it all out of its bowl) and half the raspberries (you want them to break slightly). Pour filling onto the biscuit base and level. Dot remaining berries over the surface, spacing evenly, and scatter over desiccated coconut. Chill overnight to set.
- To serve, lift out of the tin using the greaseproof paper, then transfer to a board and cut into squares.
Per serving About 1 580kJ, 31g fat (20g saturated), 23g carbohydrate (15g total sugars).
Get ahead Make cheesecake up to end of step 3 up to three days ahead. Once set, cover tin with cling wrap and keep chilled.