Ingredients

· 150 g unsalted butter

· 225 g digestive biscuits

· 50 g desiccated coconut, toasted

· 1½ tablespoon demerara sugar

· 350 g prepared blackcurrants

· 165 g golden caster sugar

· 200 g full-fat cream cheese

· Finely grated zest and juice of 1 lime

· 200 g crème fraîche

Method

Melt the butter in a pan over a low heat. Put the biscuits into a plastic bag and crush with a rolling pin into fine crumbs. Stir them into the melted butter with the coconut and demerara sugar. Press the mixture firmly into the base and up the sides of a tart tin. Chill. Whizz 200 g of the blackcurrants and 50 g of the golden caster sugar in a food processor until smooth. Rub through a sieve into a bowl. To make the sauce, gently heat 100 g of the blackcurrants in a pan with 40 g sugar until the berries burst. Rub through a sieve into a bowl, then cover and chill. Beat the cream cheese, lime zest and remaining sugar in a bowl until smooth, then slowly beat in the lime juice. Fold in crème fraîche, then the blackcurrant purée. Spoon the mix into the biscuit case and swirl the top. Chill for at least two hours. To serve, remove the cheesecake from the tin. Drizzle the sauce over, scatter with blackcurrants and serve in slices.