Tangy citrus cheesecakes

This is one of Dad’s favourite desserts. All he ever wants is lime cheesecake. It’s so light and refreshing that I can understand why!

Ingredients

Quantity	Ingredient
125g	plain sweet biscuits, crushed
45g	desiccated coconut
80g	unsalted butter, melted
3	gold-strength gelatine leaves, softened in water
or 2 teaspoons	gelatine powder, dissolved in 60 ml boiling water
250g	cream cheese, softened
55g	caster sugar
395g	sweetened condensed milk
125ml	thickened cream
2	lemons, finely zested and juiced
2	limes, finely zested and juiced
	strawberries, halved, to serve

Mix the crushed biscuits with the coconut and butter in a bowl. This forms the base of the cheesecake so make sure the crumbs aren’t too big. Press the crumb mixture into six 10 cm greased, round spring-form cake tins. Refrigerate the cheesecake bases until needed.
Soak the gelatine leaves in ice-cold water for about 5–10 minutes. When ready to use, squeeze out the excess water. (Alternatively, dissolve the gelatine powder in the boiling water.)
Using an electric mixer, beat the cream cheese and sugar until the mixture is smooth with no lumps, then beat in the condensed milk, cream and gelatine. Fold through the lime and lemon zest and juice, and pour into the pre-chilled cheesecake bases. Chill for 3 hours or until set.
Serve the cheesecakes with fresh strawberries.