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Lamington cheesecake
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Prep Time:
390 minutes
Cook Time:
Total Time:
390 minutes
Indulgent coconut cheesecake with a lamington base, perfect for Australia Day celebrations.
Ingredients:
  • 27 lamington fingers
  • 62.50 gm boiling water
  • 9.00 gm gelatine powder
  • 500g cream cheese, softened
  • 8.80 gm vanilla extract
  • 141.90 gm caster sugar
  • 2 x 165ml cans coconut cream
  • 32.50 gm Dutch-processed cocoa powder
  • 300ml thickened cream, whipped
  • Jam lamingtons, quartered and halved, to serve
  • Fresh raspberries, to serve
Instructions:
  • Prepare a 22cm round springform pan by greasing and lining the base and sides with baking paper. Then line the base and sides with lamington fingers, trimming them to fit as needed.
  • Pour simmering water into a small heatproof pitcher, then sprinkle gelatin over it. Stir until gelatin dissolves completely. Let it cool for 5 minutes.
  • In an electric mixer, blend cream cheese, vanilla, and sugar until smooth. Slowly incorporate coconut cream while mixing. With the mixer running, pour in the gelatine mixture, blending until just combined. Split the cream cheese mix in half. Stir cocoa into one half until well combined.
  • Using a large spoon, drop dollops of cheesecake mixture into the pan in a swirl pattern. Swirl mixture with a skewer to create a marbled effect. Refrigerate for a minimum of 6 hours or until firm.
  • Place the cheesecake on a serving plate and garnish with whipped cream, jam lamingtons, and raspberries before serving.

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