Coconut cheesecake with coconut jelly & orange and sour cherry confiture

For the cheesecake base

• 100g plain digestive biscuits
• 40g unsalted butter

For the cheesecake mix

• 250g cream cheese
• 50g sour cream
• 40g caster sugar
• 75g coconut cream
• 2 small eggs
• 0.75 sheet gelatine
• 50g coconut purée
• 0.75 tsp mineral water
• 0.75 tsp caster sugar
• 1 small pinch agar agar powder

For the orange and sour cherry confiture

• 250g frozen sour cherries
• 80g caster sugar

Step 1
You'll need four metal pastry rings around 4cm deep and 10cm in diameter.

Step 2
For the coconut jelly (this will be the top layer of the cheesecake).

Step 3
Peel from 1 orange.

Step 4
Place the pastry rings on a baking sheet.

Step 5
Over a low heat, mix the crushed biscuits and melted butter in a pan, stirring with a wooden spoon, for about a minute.

Step 6
Distribute this between the pastry rings.

Step 7
Using the back of a teaspoon, gently pat the biscuit mix into each ring, so the surface is flat and the depth even.

Step 8
Preheat the oven to very low - 90C, or just below gas mark ¼.

Step 9
In an electric mixer with a paddle attachment, mix the cream cheese, sour cream and sugar.

Step 10
When homogenised, transfer to a liquidiser, add the coconut cream and eggs, and process until well mixed.

Step 11
Pass through a chinois, then fill the pastry frame with the mix.

Step 12
Bake for at least one and up to two hours - the mix should still be slightly wobbly in the centre - then transfer to the fridge.

Step 13
Soak the gelatine in cold water for no more than 10 minutes, squeeze and set aside.

Step 14
Put all the other jelly ingredients in a pan, bring to a boil, stirring constantly, then remove from the heat and leave to cool to 90C.

Step 15
Add the gelatine, stir until dissolved, then process in a liquidiser.

Step 16
Pour the jelly mix over the cold cheesecake (which should still be in its frame).

Step 17
Now make the confiture.

Step 18
Defrost the sour cherries.

Step 19
Put the cherries, sugar and orange zest into a saucepan, and leave to infuse very gently over a low heat.

Step 20
Bring slowly up to a boil, then take off the heat.

Step 21
Remove and discard the zest.

Step 22
Set aside to cool.

Step 23
To serve, remove the pastry rings from the cheesecakes - they're easier to unmould if you gently warm the outside of the ring first, to loosen the filling, or run a hot palette knife around the inside of each; alternatively, take an upturned glass with a base as wide as the mould, place on a worksurface, top with the cheesecake mould and gently push down to free the cake.

Step 24
Place one cheesecake in the centre of each plate and spoon the confiture around and about.