This clever cheesecake uses crushed oatcakes and desiccated coconut for the base and naturally sweet pineapple for a lower-sugar dessert
Prep:25 mins
Serves 12
For the base40g butter100g oatcakes, crushed to crumbs25g toasted desiccated coconut
STEP 1Melt the butter in a pan and stir in the biscuit crumbs and all but 1 tbsp of the coconut. Mix well then press very firmly onto the base of a lightly oiled 21cm spring-form tin to make a firm layer. Chill.STEP 2Finely chop a slice of pineapple then pulse the remainder to a pulp in a food processor or with a hand blender. Soak the gelatine in cold water to soften it. In a bowl beat together the mascarpone and fromage frais.STEP 3Very gently warm the coconut cream in a small pan. Squeeze the excess moisture from the gelatine, add to the warm coconut and stir until melted. Stir into the mascarpone mixture with the crushed and chopped pineapple and lemon zest then pour onto the biscuit base and chill until set.STEP 4Carefully remove from the tin, slide onto a plate, and decorate with the reserved coconut round the edge.
