Piña colada cheesecake with summer berries

READY IN 40 MINUTES (+ CHILLING TIME) SERVES 12-16

This delicious cheesecake can be made a couple of days in advance and kept in the fridge. For an alcohol-free version, use fruit juice in place of the liqueur and rum.

18 wholemeal sweet plain biscuits or other plain biscuits

1 cup desiccated coconut

80g butter

¼ cup golden syrup

LIME FILLING

½ cup lime juice

5 teaspoons powdered gelatine

1 cup limoncello liqueur, or ½ cup limoncello liqueur mixed with ½ cup coconut rum liqueur (for an alcohol-free version, use 1 cup pineapple juice)

2 cups mascarpone or cream cheese 1 cup icing sugar

1 cup cream, chilled

1 cup coconut cream

TO SERVE

½ cup lightly toasted coconut flakes 2 punnets strawberries, sliced

1 punnet blueberries or other seasonal berries

¼ cup caster sugar mixed with the finely grated rind of 1 lime (optional)

1 Line the base of a medium-large (about 26cm) deep springform cake tin with baking paper.

2 Place biscuits and desiccated coconut in a food processor and whizz to a fine crumb. Melt together the butter and golden syrup. Add to biscuit mixture and pulse to combine. Press firmly and evenly into base of prepared tin and chill.

3 LIME FILLING Place lime juice in a small pot. Sprinkle with gelatine and stir until absorbed. Add liqueur or fruit juice, stirring over a gentle heat until dissolved. Remove from heat and cool. Beat mascarpone or cream cheese using an electric mixer with a whisk attachment until soft and lump-free. Sift in icing sugar and beat until smooth. Beat in cooled gelatine mixture. Add cream and coconut cream, then beat until combined. Pour over the base.

Chill until set (about 3-4 hours). To serve, transfer to a serving plate and top with coconut and berries. Sprinkle with lime sugar, if using.