problem with cheesecake

[shivvy]

I have tried this cheesecake recipe but have the same problem every time. The recipe is . . .
Summer Strawberry, Mascarpone & Coconut Cheesecake
200g (7oz) coconut biscuits, such as nice biscuits, crushed
25g (1oz) desiccated coconut
75g (3oz) butter, melted
405g can Carnation Condensed Milk Light
2 x 250g tubs Mascarpone cheese
juice of 2 lemons
450g (1lb) strawberries
2tbsp strawberry jam
coconut shavings (optional), to finish

Grease and base line am 20cm (8in) springform tin. Mix together the crushed biscuits, coconut and melted butter and lightly press into the tin. Chill.
Meanwhile beat together the condensed milk and Mascarpone cheese until completely smooth. Add the lemon juice and combine thoroughly. It will thicken in 9 seconds.
Pulse half the strawberries with the jam in a blender or food processor, to crush, leaving small pieces. Spread half the cream mixture onto the biscuit base. Spoon over all the crushed strawberries and top with the remaining cream mixture.
Chill for 4 hours.

The problem is that when I go to put the top layer of the cream mixture on top of the strawberry mixture, it bleeds through and smears them both together. I think it should produce a clear 3 level/layer effect ie cream then strawberry and then cream but I end up with a blurry mess! What can I do to remedy this?
Thanks

[pastafreak]

What is the consistency of the cream mixture when you have blended it together? Both mascarpone and condensed milk are rather loose,so I would not expect it to be all that firm. I admit that my rather limited experience with cheesecakes is with those made with either creamcheese-ie Philadelphia,or Ricotta cheese. You may be better off devising a version with one of those.

[ethandron]

perhaps if you chilled it for a few hours, or even overnight, before putting the final layer on.

[shivvy]

Thanks pastafreak and ethandron. It is the consistency that is the problem. The creamcheese is quite firm but the strawberrys are loose so when I put the top layer on it just pushes the strawberries around. I'm not keen on changing the recipe as it tastes so good but I don't know what to do to sort it out though.

[wired]

Perhaps crushing the strawberries is making the mixture too soft by bringing out the juice, could it be improved by chopping them carefully and stirring into the jam?

[pastafreak]

Or,strain some of the juice out of the strawberries.