Homemade Coconut & Strawberry Cheesecake Recipe

Prepare pan

Preheat oven to 175°C (350°F). Line the base of a 23cm (9-inch) springform pan with parchment paper and lightly grease the sides.

Place the digestive biscuits in a food processor and blitz until they resemble fine crumbs. Alternatively, put them in a sealed plastic bag and crush with a rolling pin.

Mix the biscuit crumbs, desiccated coconut, sugar and salt in a bowl until evenly combined. Pour in the melted butter and stir (or pulse briefly in the processor) until the mixture holds together when pressed.

Press the crumb mixture evenly into the bottom (and about 1 cm up the sides if desired) of the prepared springform pan, using the base of a measuring cup to compact it tightly and create an even layer.

Bake the crust for 10 minutes until set and just beginning to turn golden. Remove from oven and set aside to cool slightly while preparing the filling. Reduce oven temperature to 160°C (320°F).

Ensure cream cheese is fully softened (room temperature). In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes.

Add the caster sugar and continue beating until sugar is incorporated and mixture is creamy, about 1–2 minutes more.

With the mixer on low, add the eggs one at a time, beating briefly after each addition until just combined. Do not overbeat once eggs are added to avoid incorporating excess air.

Beat in the coconut milk, heavy cream, vanilla extract, lime zest (if using), flour and salt on low just until smooth and combined. Scrape down the bowl as needed to ensure even mixing. The batter should be silky and pourable but not runny.

Pour the filling over the slightly cooled crust in the springform pan and smooth the top with a spatula.

To reduce cracking, place the filled pan on a middle oven rack. Bake at 160°C (320°F) for 50–60 minutes, or until the edges are set and the center still has a gentle wobble (it will continue to set as it cools).

Turn off the oven, crack the oven door and leave the cheesecake inside to cool slowly for 1 hour (this further reduces cracking). Then remove from oven and let cool completely at room temperature for another hour.

Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, until fully set.

About 30–60 minutes before serving (or while the cake chills), rinse and hull the strawberries. Reserve 6–8 whole small strawberries for garnish if desired; slice the remainder into halves or quarters depending on size.

Place the sliced strawberries, 2 tablespoons of the sugar and the lemon juice in a saucepan over medium heat. Stir occasionally until the strawberries begin to release juice and soften, about 4–6 minutes.

In a small bowl, whisk the remaining 1 tablespoon sugar with the cornstarch and cold water to make a smooth slurry. Pour the slurry into the strawberries and simmer gently, stirring, until the liquid thickens slightly into a glossy sauce, about 1–2 minutes.

Remove from heat and let the topping cool to room temperature. The sauce will thicken further as it cools. If you reserved whole strawberries for garnish, gently toss them into the cooled sauce to coat.

When the cheesecake is fully chilled and set, spoon the cooled strawberry mixture over the top, spreading it evenly but leaving a small border if desired.

Run a thin knife around the edge of the cheesecake to loosen it from the pan sides. Release the springform and transfer the cake to a serving plate if desired.

Scatter toasted coconut flakes and a few mint leaves over the top for garnish. Chill the assembled cake for 15–30 minutes before slicing to help the topping set.

Slice with a hot, dry knife (dip in hot water and wipe dry between cuts) to yield clean slices. Serve chilled. Store leftovers covered in the refrigerator for up to 3 days.