1. Line the bottom of a 10/12 inch round spring-form cake tin with parchment paper.

2. For the base, blend the shortbread and digestive biscuits in a food processor until ground to a fine crumb. Pour crumbs into a bowl and add coconut and melted butter. Mix together until all the crumbs are coated.

3. Spoon this mixture into the prepared tin, pressing down firmly until evenly spread. Place in the fridge to set, about 20 minutes.

4. Meanwhile, beat the cream cheese and icing sugar in a food processor until smooth. Add strawberry puree and elderflower cordial, mix until smooth.

5. Soak the gelatine for 30 minutes in cold water. Heat the cream. Add the gelatine to cream and mix well into the cream cheese mixture.

6. By hand, gently fold in the pre-prepared semi-whipped cream into the mixture. Pour the mixture over the prepared base and smooth the top with a spatula. Place in the fridge to set for three to four hours or overnight.

7. To de-mould, run a sharp flat knife around the sides of the cheesecake, then unclip and remove the outer ring of the cake tin. Gently work a spatula or palette knife underneath the base and then slide the cheesecake onto a serving plate. Decorate with fresh strawberries.