Happy Australia Day!
In honour of Australia Day I thought I would turn a classic Australian treat, Lamingtons, into a cheesecake. For those that don’t know, a Lamington is a sponge cake that is coated in chocolate frosting then smothered in dessicated coconut. Sometimes there is a thin seam of strawberry or raspberry jam within the sponge, just for added flavour.
My cheesecake version has a chocolate cookie crust which is speckled with coconut. There is then a strawberry-flavoured layer of filling, topped by a cocount layer. The finishing touch is a major drizzle of dark chocolate, with shredded coconut scattered over to decorate. Yum 🙂
I made this cheesecake using the no-gelatin method that I learnt last year. It means that this is very easy to make, suitable for vegetarians and you also don’t need to worry about switching the oven on.
Ingredients – serves 8-10:
250g/9 oz chocolate cookies of your choice
- 1/2 cup finely dessicated coconut
- 100g/3.5 oz unsalted butter, melted
- 500g/1 lb cream cheese, softened (I used two blocks of Philadelphia)
- 2 cans (395g/14 oz) sweetened condensed milk
- 3/4 cup lemon juice (from a bottle is fine)
- 3 tbsp strawberry sauce/syrup, plus a little extra
- 85g/3 oz dark chocolate
- a little shredded coconut, to decorate (or you could use more dessicated coconut if you don’t have shredded)
- Grease a 23cm/9 inch spring-form pan with a little butter or cooking spray.
- Blitz your cookies in a food processor until crushed.
- Put the cookie crumbs into a medium bowl, add 1/4 cup of the finely dessicated coconut and also the melted butter, then stir.
- Tip the buttered cookie mixture into the prepared pan, then press onto the base. Put into the freezer whilst you make the filling.
- Beat the cream cheese with an electric mixer until smooth.
- Gradually add the condensed milk to the cream cheese, beating continuously until combined.
- Once both cans of the condensed milk are incorporated, gradually add the lemon juice to the mixture, beating continuously.
- Put approximately half the filling into a medium bowl and then stir through the remaining 1/4 cup of dessicated coconut.
- Stir the strawberry sauce through the other half of the filling.
- Get the pan out of the freezer, add the strawberry-flavoured filling and smooth the surface using a spatula. Drizzle over a little extra strawberry sauce and use a skewer to gently swirl the sauce through the filling.
- Carefully add the coconut flavoured filling and spread it over the strawberry layer. Level the top with a spatula.
- Cover the whole pan with cling wrap and place in the fridge overnight.
- When ready to serve, remove the cheesecake from the pan and place onto your serving plate.
- Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Once melted and smooth, drizzle generously over the top of the cheesecake.
- Scatter over a couple of handfuls of either shredded or dessicated coconut. Put the cheesecake back in the fridge for 30 minutes so the chocolate sets.
- Serve and enjoy!