Crust

• 150 g (5½ oz) crunchy biscuits, such as Hobnobs or ginger biscuits
• 30 g 1 oz) desiccated (grated dried) coconut
• 50 g 2 oz) butter, melted

Filling

• 4 sheets gelatine (8 g/¼ oz)
• 1 tbsp boiling water
• 600 g (1 lb 5 oz) cream cheese
• 200 ml 7 fl oz) thick double cream
• 1 tsp vanilla bean paste
• 150 g (5½ oz) caster sugar
• 60 ml 2 fl oz) lime juice
• 1 tbsp lime zest

Sauce and Toppings

• 100 g (3½ oz) caster sugar
• 100 ml (3½ fl oz) sweet dessert wine or prosecco (or water)
• 10 strawberries, hulled and halved
• 1 tbsp lime zest

Preheat the oven to 200°C (400°F) or 180°C (350°F) fan forced.

To make the crust, crush the biscuits in a food processor until a fine gravel texture. Mix in the coconut and butter. Press the mixture into an 18 cm (7 inch) springform tin (you can also use a 20 cm/8 inch one but it will be slightly flatter). Use a measuring cup or small water glass to help press it down and cover part of the sides. Bake for 8 minutes and then cool completely.

For the filling, place the gelatine sheets in a bowl of cold water and let sit until softened, about 5 minutes. Squeeze out the excess water and then cover with the boiling water. Let dissolve completely.

In the bowl of a standing electric mixer or using an electric hand mixer and a large bowl, beat the cream cheese until smooth. Pour in the cream, vanilla paste, sugar, liquid gelatine and lime juice and zest. Beat for 1 minute and then pour into the cooled crust. Cover with plastic wrap and chill for at least 4 hours or overnight.

For the sauce and toppings, in a small saucepan, pour in the sugar and wine and boil until syrupy, about 5 minutes. Let cool until lukewarm and then add the strawberries. Let it completely cool and when close to serving, pour over the cheesecake. Sprinkle with the lime zest.