Ingredients

Method

For the base:
• 200 g Tennis biscuits, crushed
• 80 g desiccated coconut, toasted
• 125 g salted butter, melted
For the filling:
• 2 x 250 g tubs cream cheese
• 1 x 398 g can condensed milk
• 2 free-range egg yolks
• 1/3 cup + 5 teaspoons fresh lemon juice 
• 1 T lemon zest
For the strawberry daquiri jelly topping:
• 125 g strawberries, sliced into rings
• 1 x 80 g packet strawberry jelly
• ½ cup hot water
• ½ cup Woolworths strawberry daiquiri drink concentrate

Method

Ingredients

1. Preheat the oven to 180°C. Lightly grease a 20 cm springform cake tin with cooking spray and line with baking paper.

2. To make the base, mix the biscuits with the coconut and butter. Tip into the prepared tin and press the mixture down to form the base and sides.

3. To make the filling, beat the cream cheese until smooth, adding the condensed milk a little at a time, until combined.

4. Add the egg yolks, lemon juice and zest and whisk to combine. Pour the filling over the biscuit base and bake for 25 minutes. Remove from the oven and cool for at least 30 minutes.

5. To make the topping, arrange the sliced strawberries on top of the cooled cheesecake. In a measuring jug, mix the jelly power with the hot water until dissolved. Pour in the strawberry daiquiri concentrate and mix again.

6. Remove any bubbles, then gently pour the jelly mixture over the strawberry layer. Chill the cheesecake for at least 2 hours to set.

Siba’s tips 

• I have used half the amount of liquid recommended for a firmer jelly so that it sets quicker and has a tangier flavour.
• You can use blueberries and blueberry-flavoured jelly instead of strawberry.

Find more cake recipes here 

Photographs: Jan Ras/ RB
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones