Add the raspberries, lemon juice and sugar into a large heat proof bowl. Microwave for 5 minutes. Stir and then microwave for another 5 minutes. Add the jam seta and mix until well combined and jam seta is dissolved. Place in the fridge to chill for 2 hours until set.

Spray the bottom and sides of a 20cm springform pan with oil spray and line with baking paper. Set aside

Add the digestives, (or any vanilla flavoured cookie alternative) to the bowl of a food processor along with the coconut and pulse until you reach fine crumbs. Add the butter and pulse to coat the crumbs. Pour the mixture into the springform pan and use the back of a spoon or flat based/straight sided cup to firmly press the crumbs into the bottom and sides of the cake pan. Chill in the fridge for 30 minutes.

Add the cream, mascarpone and powdered sugar into a large mixing bowl. Use an electric hand mixer to whip until you reach stiff peaks. Set aside.

To a separate bowl, add the softened cream cheese, vanilla extract and sugar. Mix until fluffy and smooth, about 3 minutes. Alternatively, you can use a stand mixer for this. Scrape down the bowl and add the milk powder and vanilla extract. Mix for another couple minutes. Add the whipped cream and fold through until evenly combined.

Add 1/4 of the cheesecake mixture into the chilled cake pan and use a spatula to spread around as flat as you can, drizzle with raspberry coulis, then add some more cheesecake filling. Repeat that until the cheesecake is filled to the top. Drizzle with some more raspberry coulis and use a skewer to swirl. Place in the fridge for 6-8 hours. Overnight is best.

Add the cream and vanilla extract to a large mixing bowl. Use a stand mixer fitted with a whisk attachment or an electric hand mixer to whip on high speed until you reach stiff peaks.

Fit the end of a piping bag with an open star tip and pipe swirls on top of the set cheesecake. Add raspberries before serving. Slice and serve!