Coconut Cheesecake With Jellied Strawberries - cooking recipe

Ingredients

1/2 lb shortbread cookies
1/3 lb butter, melted
3 packets gelatine, divided
1 lb cream cheese
1 cup sugar, divided
1-2 tsp vanilla extract
3/4 cup coconut milk
3/4 cup heavy cream
2 lbs strawberries
None None juice of 1 lemon
None None chocolate chips, to decorate (optional)

Preparation

To make the crust, place the cookies in a plastic bag and crush with a rolling pin. Mix crumbs with melted butter. Grease a 10 inch springform pan and press the crumb mixture firmly into the base, raising slightly at the edge. Refrigerate for about 30 mins.
To make the filling, sprinkle two of the gelatine packets over 1/4 cup cold water, allow to sit for 5 minutes until bloomed. Beat together the cream cheese, 2/3 cup of the sugar and the vanilla extract until smooth. Stir in the coconut milk. Mix the bloomed gelatine with 2 tbsp of the cream cheese mixture, then fold into the remaining mixture.
Whisk the cream until stiff then fold into the cream cheese mixture. Spread over the cookie base. Refrigerate for 3 hours.
Sprinkle the remaining gelatine over 1/4 cup cold water. Puree half the strawberries with the remaining sugar and the lemon juice. Reserve 2 whole strawberries for garnish. Mix the gelatine with 4-6 tsp of the strawberry puree. Mix into the remaining strawberry puree then fold in the strawberry pieces. Spread over the top of the cheesecake and chill for 1 1/2 hours.
Cut the reserved strawberries into quarters and use to decorate the cake. Serve the cake cut into slices, sprinkled with chocolate chips if desired.