SUMMER CHEESECAKE

Grease and line a 20cm square cake tin; process the biscuits to coarse crumbs then press firmly onto the base of the tin using the back of a spoon

For the filling, put the cream cheese, double cream and condensed milk in a bowl and whisk until smooth. Add the lime zest and juice and whisk until thickened and holding soft peaks; hull, halve and quarter the strawberries and fold into the cheese mixture; spoon into the tin and level with the back of a spoon; scatter on the coconut, cover and chill overnight

Hull and halve the strawberries if too big; peel the mango and slice thinly; combine all the fruit for the topping up to 2 hours before serving and set aside

About 30 minutes before you serve, stir the rum, sugar and mint into the fruit; slice the lime thinly

Remove the cheesecake from the tin, cut into 9 squares and immediately top with the fruit and lime slices and serve