200gr. Coconut Biscuits
100gr. Butter melted
2 Eggs, separated
20gr. Gelatine dissolved in 80ml. of warm water
1 Cup Fresh Strawberry Purée
750gr. Cream Cheese
250gr. Mascarpone Cheese
5ml. Vanilla Paste
Place the biscuits into a food processor and blend until at fine crumb stage. Tip the crumbs into a mixing bowl and add the melted butter. Mix until well combined and spoon the mixture into your baking tin and then press crumb mixture firmly into the base of the tin. Allow to cool while you make the filling.
Place the sugar, egg yolks and milk into a glass bowl and place it over a pot over simmering water. Make sure the bowl doesn’t touch the water. Whisk the ingredients until pale. The mixture will also thicken while cooking gently. Add the dissolved gelatine to the mixture and continue whisking. Once you reach ribbon stage remove the bowl from the heat and set aside for a few minute to cool while you continue with the rest of the recipe.
Spoon the cream cheese and mascarpone cheese into the mixing bowl of an electrical mixture and blend until smooth. On low speed add the strawberry purée and vanilla paste. Once combined remove the mixing bowl and fold in the gelatine mixture. Gently fold in the whisked egg whites in two batches.
Line the sides of your tin with baking paper and then pour the filling on top of the crumb base. Place the cheese cake in a fridge to set, preferably overnight.
Before serving, top the cheese cake with fresh strawberries or a selection of fresh seasonal berries.