Lime and mascarpone tart with Anzac biscuit base

1.For lime jelly, stir sugar and 300ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and set aside to cool. Stir in lime juice and set aside. Blanch mint until just wilted (10 seconds), refresh, squeeze out any excess liquid, transfer to a food processor, add 200ml lime syrup and process until puréed. Add remaining lime syrup, stir to combine and strain through a muslin-lined sieve into a 1 litre container. Transfer 250ml syrup back into saucepan and warm over low heat. Squeeze excess water from gelatine, add to pan, stir to dissolve, then return mixture to container with cooled syrup and stir to combine. Refrigerate until set (3-4 hours). Dip container quickly in hot water, then pull jelly away from sides of container with your fingers and turn onto a tray. Cut into 2cm cubes with a hot knife and refrigerate until required.

2.For Anzac biscuit base, preheat oven to 180C. Combine flour, sugar, oats and coconut in a bowl with 1 tsp sea salt. Melt butter in a small saucepan over medium heat, stir in golden syrup, then bicarbonate of soda (mixture will foam). Add to dry ingredients, stir to combine and press into a buttered 21cm square tin with a loose base lined with baking paper (see note). Bake until golden and crisp (10-15 minutes) and set aside.

3.Reduce oven to 150C. Process cream cheese, mascarpone, lime rind and juice in a food processor until very smooth, add eggs and sugar and process to combine. Spoon over Anzac biscuit base, smooth top and bake until golden around edges and set with a slight wobble in the centre (50 minutes-1 hour). Cool to room temperature, then refrigerate until completely chilled (overnight). Serve cheesecake topped with lime jelly and scattered with extra lime rind.