Ingredients
250g packet Scotch Finger biscuits
1/3 cup desiccated coconut
100g unsalted butter, melted
FILLING
1 ¾ cups frozen blackberries (250g), thawed (See Tip)
1 tablespoon powdered gelatine
2 x 250g packets cream cheese, chopped, at room temperature
¾ cup caster sugar
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
300ml tub thickened cream
TO SERVE
1 cup frozen blackberries (200g), thawed
300ml tub thickened cream
1 tablespoon caster sugar
Method
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Invert base of a 22cm springform pan (base measures 21cm). Grease and line base and side with baking paper.
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Process biscuits and coconut in a food processor until finely crushed. Add butter. Process until combined. Press evenly over base of prepared pan. Refrigerate.
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To make filling, process blackberries in same, clean food processor until pureed. Strain through a sieve over a jug, discarding seeds.
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Sprinkle gelatine over ¼ cup water in a small heatproof jug. Stand jug in a small saucepan of simmering water. Stir until dissolved. Remove. Cool slightly (do not allow to set).
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Process cream cheese, sugar, rind and juice in same, clean food processor until smooth.
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With motor operating, add gelatine, processing until combined. Add blackberry puree and cream. Process until smooth. Pour into prepared pan. Cover. Refrigerate, overnight until set.
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To serve, drain thawed blackberries. Place on absorbent kitchen paper.
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Whip cream and sugar in a bowl with a hand-held electric mixer until soft peaks form.
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Transfer cheesecake to a serving plate. Spoon over whipped cream. Top with blackberries.
