• Grease and base line a 20cm (8in) springform tin with baking parchment.
• Mix together the crushed biscuits, desiccated coconut and melted butter.
• Lightly press into the tin. Chill.
• Meanwhile beat together the condensed milk and Mascarpone cheese until completely smooth. Add the lemon juice and combine thoroughly.
• In a blender or food processor, pulse half the strawberries with the jam, until lightly crushed, leaving small pieces.
• Spread half the cream mixture onto the biscuit base. Spoon over all the crushed strawberries and top with the remaining cream mixture. Chill for 4 hours.
• Halve the remaining strawberries and arrange on top of the cheesecake.

Tailor the base according to your taste: shortbread biscuits, digestive biscuits, chocolate chip cookies are all ideal replacements. If you are substituting different biscuits from the recipe - you may need to alter the amount of butter. Add enough melted butter so that the crushed biscuits start to stick together

The secret to this fabulous cheesecake is in the combination of condensed milk and lemon juice - it sets the filling without the need for gelatine! Look out for our Blueberry and Passionfruit version demonstrated by Phil Vickery at www.carnation.co.uk