The addition of golden syrup gave an almost flapjacky vibe to the base. I used hobnobs but any plain biscuit such as a shortbread, digestive, rich tea etc would work. I just like the oatiness of a hobnob!
ng coconut milk in the body of the cheesecake gives a delicate, almost perfumed whisp of coconut to the taste – I liked it very much. It wasn’t how I’m used to coconut, which is usually desiccated coconut in a cake or biscuit – this was far more aromatic.
For the base:
250g biscuits – I used plain hobnobs
100g unsalted butter
2 tablespoons golden syrup
4 leaves gelatine, immersed in a bowl of cold water
400ml double cream
400g cream cheese – I used Philadelphia
400ml coconut milk
200g icing sugar
400g raspberries – washed and dried
1 tablespoon desiccated coconut