Method

• Preheat the oven to 190°C (170°C fan) and line a loose-bottomed 23cm cake tin with baking parchment. Melt the butter and mix with the coconut, sugar, salt and egg until well combined. Transfer to the cake tin, smooth out and bake in the oven for 10 minutes until the coconut goes a light golden colour. Remove from the oven to cool.
• Make the filling in a mixer with a paddle attachment, or in a bowl with a large spoon (but not a whisk). Combine the cream cheese with the soured cream, sugar and lemon zest on medium speed.
• Add the eggs one at a time, then gradually mix in the rose water. Finally fold in the flour. Pour over the coconut base and bake for 30–35 minutes until the cake rises and goes a light golden brown.
• Remove from the oven and cool in the fridge for at least 4 hours before topping.
• Mix 300g of the raspberries in a pan with the sugar and lemon halves. Set on a very high heat, bring to a rapid boil and cook for about 3–4 minutes until the compote thickens. Remove from the heat. Take out the lemon halves and squeeze them into the compote so that you don’t lose any juice, then discard. Stir in the rose water, transfer to a bowl and chill in the fridge for at least an hour until set.
• When you are ready to serve, gently fold the additional 100g of raspberries and the quartered strawberries into the chilled compote and use to top the cheesecake (or serve on the side).

Recipe extracted from The Essential Cheesecake Cookbook: Recipes from Around the World (Greenbean Books)