Coconut macaroon cheesecake

Step 1

Process biscuits until fine; add butter, process until combined. Press mixture evenly over base and sides of a 11cm x 34cm (base measurement) rectangular fluted loose-based flan tin. Place tin on a tray and freeze while you make the filling.

Step 2

Meanwhile, sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.

Step 3

Beat cream cheese and caster sugar in small bowl with electric mixer until smooth. Add coconut cream, rind and juice; beat until smooth. Stir in gelatine mixture.

Step 4

Pour mixture into crumb crust. Cover; refrigerate about 3 hours or until set.