Blackberry and Lemon Cheesecake Serves 8-10, Prep: 1 hour

250g packet Scotch Finger

biscuits

¹⁄³ cup desiccated coconut 100g unsalted butter, melted

FILLING

1¾ cups frozen blackberries

(250g), thawed (See Tip)

1 tblsp powdered gelatine

2 x 250g packets cream cheese,

chopped, at room temperature ¾ cup caster sugar

1 tsp finely grated lemon rind 2 tblsps lemon juice 300ml tub thickened cream

TO SERVE

1 cup frozen blackberries (200g),

thawed

300ml tub thickened cream

1 tblsp caster sugar

1 Invert base of a 22cm springform pan (base measures 21cm). Grease and line base and side with baking paper.

2 Process biscuits and coconut in a food processor until finely crushed. Add butter. Process until combined. Press evenly over base of prepared pan. Refrigerate.

3 To make filling, process blackberries in same, clean food processor until pureed. Strain through a sieve over a jug, discarding seeds.

4 Sprinkle gelatine over ¼ cup water in a small heatproof jug. Stand jug in a small saucepan of simmering water. Stir until dissolved. Remove. Cool slightly (do not allow to set).

5 Process cream cheese, sugar, rind and juice in same, clean food processor until smooth.

6 With motor operating, add gelatine, processing until combined. Add blackberry puree and cream. Process until smooth. Pour into prepared pan. Cover. Refrigerate, overnight until set.

7 To serve, drain thawed blackberries. Place on absorbent kitchen paper.

8 Whip cream and sugar in a bowl with a hand-held electric mixer until soft peaks form.

9 Transfer cheesecake to a serving plate. Spoon over whipped cream. Top with blackberries.