Lamington cheesecake

Name: Lamington cheesecake recipe
Prep time: 45 min
Cook time: 80 min
Total time: 125 min
Yield: 10
Ingredients: 400g digestive biscuits; 190g unsalted butter, melted, cooled; 1/3 cup (30g) desiccated coconut; 750g cream cheese, chopped, softened; 400g caster sugar; 125g sour cream, at room temperature; 1/2 cup (125ml) coconut cream; 400g milk chocolate, melted, cooled; 3 eggs, plus 1 egg yolk, at room temperature; 400ml thickened cream; 1/3 cup (40g) pure icing sugar, sifted; 1/2 cup (160g) raspberry jam; Toasted coconut flakes, to serve

5 ratings

45m

1h 20m

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by Phoebe Wood

Dec 15, 2020

Why limit yourself to a single lamington when you can have a whole lammo cheesecake? A slice of this beauty will transport you to coconut cheesecake heaven. You’ll need to start this recipe at least 5 hours ahead, and you’ll need a 22cm springform pan.

400g digestive biscuits
190g unsalted butter, melted, cooled
1/3 cup (30g) desiccated coconut
750g cream cheese, chopped, softened
400g caster sugar
125g sour cream, at room temperature
1/2 cup (125ml) coconut cream
400g milk chocolate, melted, cooled
3 eggs, plus 1 egg yolk, at room temperature
400ml thickened cream
1/3 cup (40g) pure icing sugar, sifted
1/2 cup (160g) raspberry jam
Toasted coconut flakes, to serve

Method

1.

Preheat oven to 160°C/140°C fan-forced. Grease a 22cm springform cake pan and line base with baking paper.
2.

Place biscuits in a food processor and whiz to fine crumbs, then pulse in butter and coconut until well combined. Press mixture firmly and evenly into base and side of prepared pan and chill until needed.
3.

Place cream cheese and sugar in a clean processor and whiz until smooth. Add sour cream and coconut cream and whiz to combine. Add chocolate, eggs and yolk, and whiz to combine. Pour on top of biscuit base, and place pan on a baking tray. Bake for 1 hour 20 minutes, or until just set with a gentle wobble in the centre. Turn off heat and cool completely in the oven, then chill for 4 hours, or until firm and set.
4.

Whisk cream and icing sugar together to stiff peaks. Release cake from pan and spread cream over cake. Ripple through the raspberry jam and scatter with toasted coconut flakes to serve.