STRAWBERRY & LIME CHEESECAKE

Serves 12

A little vegetable oil

12 coconut macaroons 400g (14oz) strawberries Juice and zest of 3 limes

2 leaves of platinumgrade gelatine (such as Dr Oetker, from supermarkets)

280g (10oz) full-fat cream cheese

100ml (3½fl oz) double cream

397g tin condensed milk 1tbsp elderflower or strawberry cordial

You will need to make this a day ahead. Lightly oil a 20cm round springform cake tin and line the base with parchment. Place the coconut macaroons into a food processor and blitz to form fine crumbs. Press firmly into the base of the tin. Hull the strawberries, then choose the best ones of a similar size to cut in half and arrange around the edge of the tin. Place a few halved strawberries lying down in the centre, too (see picture). Save the rest of the fruit for the topping.

Put the lime juice in a bowl with the gelatine and soak for 5 minutes. Whisk the cream cheese and double cream together until smooth then gradually whisk in the condensed milk. Microwave the lime juice for 10-20 seconds, until the gelatine has dissolved (or heat gently in a small pan but do not allow to boil). Whisk the gelatine mixture into the cream cheese mixture with the lime zest and pour it into the tin, without disturbing the strawberries. Allow to set overnight. Slice the reserved strawberries and mix with the cordial. Leave to marinate for 15 minutes then spoon onto the cheesecake just before serving.