Mascarpone & pineapple cheesecake

• butter↗40g g
• oatcakes100g g

  crushed to crumbs

• toasted desiccated coconut↗25g g
• desiccated coconut↗
• 425g can pineapple g

  in natural juice, drained

• leaves gelatine↗5
• tub reduced fat mascarpone250g g
• tub fromage frais↗500g g

  (full fat version)

• can coconut cream↗160g g
• lemon↗grated zest 0.5

  grated zest 0.5

Step-by-step instructions

1. 1

   Melt the butter in a pan and stir in the biscuit crumbs and all but 1 tbsp of the coconut. Mix well then press very firmly onto the base of a lightly oiled 21cm spring-form tin to make a firm layer. Chill.

2. 2

   Finely chop a slice of pineapple then pulse the remainder to a pulp in a food processor or with a hand blender. Soak the gelatine in cold water to soften it. In a bowl beat together the mascarpone and fromage frais.

3. 3

   Very gently warm the coconut cream in a small pan. Squeeze the excess moisture from the gelatine, add to the warm coconut and stir until melted. Stir into the mascarpone mixture with the crushed and chopped pineapple and lemon zest then pour onto the biscuit base and chill until set.

4. 4

   Carefully remove from the tin, slide onto a plate, and decorate with the reserved coconut round the edge.