What you will need will be in bold throughout the recipe method. You may need to double this recipe if your making a large cheesecake, as this makes 4 small ones.
To make your base melt 55g of butter (salted or unsalted, its down to your preference) and mix that in with 200g of crushed digestive biscuits. Pour this into your tin/moulds and flatten until a strong base has been made.
Add 180g of coconut cream to a bowl, along with 200g mascarpone, 3TBSP of caster sugar and, the juice and zest of 1 lime. Mix this until all of the elements are incorporated fully. Warm up 30g of cream in a small pan and add 2 – 3 sheets of gelatine to it. Take it off the heat and let the gelatine dissolve. If you are vegetarian, you can use an ingredient called agar agar, you can buy this online and works just as good, but you will need to weigh out 1g or you can also but vegetarian gelatine, and for that you will want to use 4 – sheets.
Whip up 170g of cream until you have made a stiff peak (this means that the cream should firmly hold its shape) and fold that into the cream cheese mix. Do not over mix this, otherwise your cheesecake will not be light. Finally, add the cooled gelatine and cream to the cheesecake mix and once again do not over mix but make sure it is full incorporated. Pour this onto you biscuit base and leave to set for as long as you can. The gelatine should do its magic.