Chocolate Lamington Cheesecake

Difficulty: Easy

Chocolate Lamington Cheesecake

Makes 1 x 20cm cheesecake


    For the crust
  • For the cheesecake
  • For the Chantilly cream


0/5 Instructions
  • Place chocolate in a heatproof bowl. In a small pot, bring coconut cream almost to the boil then pour on top of the chocolate. Let it stand for a minute then whisk until smooth. Set aside to cool down.
  • In a large bowl, mix digestive biscuit crumbs and brown butter until it resembles wet sand. Take a 20cm (8in) round springform pan and press crumbs into the bottom and all the way up the sides with the back of a measuring cup. Chill until filling is done.*
  • In the bowl of your stand mixer fitted with a whisk attachment, or a large mixing bowl with a handheld mixer, whisk cream cheese on medium speed until smooth. Turn up mixer to high speed then add sugar a spoonful at a time and mix until smooth.
  • Turn mixer down add the melted chocolate and cream. Whisk until smooth. Pour filling into prepared pan, then with a hot offset spatula or spoon, flatten the top. Chill to set for at least 4 hours.
  • To serve: Warm raspberry jam to make it more liquid and easy to drizzle. Whip cream and sugar until medium. Dollop or pipe the cream on the cheesecake, drizzle jam on top and sprinkle coconut flakes.

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