Fruity Cheesecake

Preheat your oven to 350°F (175°C). Line the bottom of a 7-inch or 8-inch pan with parchment paper.

Crush the digestive biscuits into fine crumbs. Mix thoroughly with 4 tbsp of the solid coconut milk until it holds together like wet sand. Press firmly into the bottom of your pan. Bake for 10 minutes, then remove and let cool completely.

In a clean, oil-free bowl, beat the aquafaba with a hand or stand mixer on high speed until it forms stiff peaks. This takes about 5 to 8 minutes. Set aside.

In a saucepan off the heat, whisk the corn starch, icing sugar, soy milk, lemon juice, vanilla, and the remaining coconut cream until completely smooth with no lumps. Place over medium heat and cook, stirring constantly, until it thickens into a heavy, custard-like paste. Remove from heat and let cool to lukewarm.

Gently fold the whipped aquafaba into the lukewarm thickened custard paste in three batches, maintaining as much air as possible. Pour over the cooled crust. Bake at 350°F (175°C) for 40–45 minutes until the edges are golden and the centre has a slight wobble.

Let the cheesecake cool to room temperature, then transfer to the refrigerator to chill and fully set for at least 4 hours (overnight is best). Top with fresh berries right before slicing and serving.