Luscious Lemon Cheesecake

Indulge in a velvety lemon-kissed cheesecake, nestled on a delicate coconut crust and accompanied by a rich blueberry compote for extra flavour.

Whether it's for a special celebration or a casual treat, this easily assembled cheesecake promises a burst of flavour that effortlessly comes together.

Ingredients:

Makes one 20cm square cheesecake

• 190ml (7 1/2 fl oz) fresh cream
• 340g (12 oz) white chocolate
• 1 lemon zest
• 250g (16 oz) cream cheese
• 4 teaspoons vanilla essence
• 380ml (15 fl oz) fresh cream
• 200g (6 1/2 oz) biscuit crumbs
• 50g (1 3/4 oz) desiccated coconut
• 100g (3 1/2 oz) butter, melted

Method:

• Grease or butter an 8" square, loose bottom cake tin and line with baking paper.
• Mix the biscuit crumbs, desiccated coconut and melted butter together.
• Press the mix firmly into the prepared tin. Refrigerate until needed.
• Bring the first measure of cream and the lemon zest to the boil.
• As soon as it starts to boil, turn off the heat and whisk in the white chocolate until completely smooth.
• Cool until it doesn't feel at all warm, but hasn't completely set.
• Beat the cream cheese until smooth, then gradually add in the chocolate mixture.
• Beat the remaining cream and vanilla essence to soft peaks.
• Fold into the cream cheese and chocolate mix.
• Pour onto the base and return to the refrigerator until set. Overnight works best.
• When it's set, remove from the tin and cut into portions. Remember to dip you knife into hot water (and dry it) before each cut to get clean slices.

I served this with a blueberry compote and tuile biscuit.