No Bake “Lamington” Cheesecake
What is a Lamington? It’s an Aussie bakery staple of sponge cakes sandwiched with a raspberry jam filling dipped in chocolate then rolled in coconut. Here, I take the flavours of a classic lamington and make a cheesecake from it. Why? Because I like lamingtons and cheesecake and was inspired by the Delicious Bake Club Challenge when they featured a Lamington Cheesecake Recipe. I made this to compete and win the Breville Wafflemaker–which I unfortunately didn’t! I didn’t follow their recipe and used my no bake cheesecake as a base. Their recipe is baked in the oven and contains eggs, my recipe is no-bake, no eggs and uses different ratios.
Will this measure up to a lamington? Unfortunately not, much as I wanted it to. The flavours are there but a good cake base makes a really good lamington and obviously, there’s no cake here. But the flavour combination is still delicious! I hope you like it. Remember to bring all your ingredients to room temperature for a smooth finished product.
Chocolate Lamington Cheesecake
Makes 1 x 20cm cheesecake
Ingredients
-
For the crust
- For the cheesecake
- For the Chantilly cream
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.
