Line the base of a 20cm springform baking tin.

Process the biscuits in a food processor until they become fine crumbs. Add the butter and salt and mix again until clumps form.

If using coconut, add it in now and process again. 

Pour the biscuit mixture into the baking tin. Use a spatula to press the crumbs into the base, then use a glass to push the mixture up the sides of the tin. You can also use a dessert spoon if you find that easier.

Refrigerate the base for 15 minutes.

Now make the cheese filling. Add the cream cheese to the mixing bowl and using a stand mixer or hand mixer, beat until smooth. 

Add the and custard powder, lemon zest and vanilla and mix well. 

Slowly pour in the condensed milk while the beaters are going. Add the lemon juice a little at a time. You may not need it all. Mix until smooth and well combined. The mixture should be thick and not too runny. Because there is no gelatin in the mixture, it is a too runny the cream cheese mix may not set so be cautious with the lemon juice.

Pour the cream cheese mixture over the biscuit base and refrigerate for a few hours but overnight is best. 

When ready to serve add fresh mango & raspberries to the top and serve straight away.