Baked vanilla and spice cheesecake with coconut topping

This take on the classic cheesecake combines vanilla, spice and a coconut topping that will have everyone in the family reaching for a slice after dinner. It goes without saying that you should make any excuse necessary, and bake one of these sweet cheesecakes for dessert tonight.

Serves: 8 - 10

Ingredients:

• 50g plain sweet biscuits, crushed
• 100g Australian butter, melted
• 750g Australian cream cheese, softened
• 1 cup caster sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• 300ml carton Australian sour cream
• 60g Australian butter, extra, melted
• ½ cup brown sugar
• ¼ cup Australian milk
• 1 ½ cups shredded coconut
• Assorted Easter eggs and ribbon, to decorate

Methods:

1. Line the base and sides of a buttered, 24cm spring-form pan.
2. Mix crumbs and melted butter together and press into base of prepared pan.
3. Beat cream cheese and caster sugar with an electric mixer until smooth.
4. Beat in the eggs until just combined, then mix in vanilla and spices and sour cream.
5. Pour the mixture over the base.
6. Bake the cheesecake at 160⁰C for 50 minutes.
7. For topping, combine extra butter, brown sugar, milk and coconut and stand for 10 minutes.
8. After baking, sprinkle topping over cheesecake, and bake for 15-20 minutes until golden.
9. Cool in the oven with the door ajar, then refrigerate for several hours or overnight.
10. Remove cake to a serving plate, decorate with eggs and wrap with a ribbon if desired.

We know what to eat to stay healthy. So why is it so hard to make the right choices?

Recipe courtesy of Legendairy – visit their site for more delicious food ideas.

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