Tub Tim Grob Cheesecake

Ingredients                                   Qty

For crust base:-
coconut cookies                        150 gm
butter                                         70 gm
honey                                         30 ml
desiccated coconut                    20 gm

For cheesecake:-
whipping cream                          500 gm
mascarpone cheese                  250 gm
gelatine                                      10 gm
coconut milk powder                  175 ml
chestnut soaked in rose syrup   100 gm
coconut milk                                75 ml

1.   For the crust, blitz the biscuits in a food processor until they resemble breadcrumbs. Mix with melted butter, honey and desiccated coconut in a large bowl until everything is fully combined.

2.   Press the biscuit-butter mixture into the bottom of a 20cm spring form cake tin. Now place it in the fridge  for an hour to let it set.

3.   In a medium bowl, whisk together whipping cream and mascarpone cheese and keep it aside.

4.   In another bowl take cold water and the gelatine in it for some time. Now melt the gelatine and mix it with the coconut milk. Pour this mix slowly into whipped cream along with water chestnuts soaked in sweet  rose syrup.

5.   Now take a crust base ring from the fridge, sprinkle chestnuts over the biscuit base and pour it over the  cheese base.

6.   Place it in the freezer for five hours. Remove after it’s set completely and cut in desired shapes. Serves seven.