12 Servings 5 min Cook
7 Oz Biscuits
4 Tbsp Coconut Meat
6 Tbsp Butter
1 Cup Canned Milk
16 0 Oz Mascarpone
2 Fruit without seeds Lemons
1 Cup, halves Strawberries
2 Tbsp Strawberry Jam
Mix together the crushed biscuits, coconut and melted butter, then lightly press into a springform pan.
Chill for 10 minutes.
Whisk together the condensed milk and Mascarpone cheese until completely smooth.
Add the lemon juice and combine thoroughly (it will thicken).
Chop half the strawberries and mix with the jam.
Spread half the cream mixture onto the biscuit base.
Spoon over all the chopped strawberries and top with the remaining cream mixture.
Chill for 4 hours.
Halve the remaining strawberries and arrange on top of the cheesecake.