Food & Wine
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:
- Line the base and sides of a buttered, 24cm spring-form pan.
- Mix crumbs and melted butter together and press into base of prepared pan.
- Beat cream cheese and caster sugar with an electric mixer until smooth.
- Beat in the eggs until just combined, then mix in vanilla and spices and sour cream.
- Pour the mixture over the base.
- Bake the cheesecake at 160⁰C for 50 minutes.
- For topping, combine extra butter, brown sugar, milk and coconut and stand for 10 minutes.
- After baking, sprinkle topping over cheesecake, and bake for 15-20 minutes until golden.
- Cool in the oven with the door ajar, then refrigerate for several hours or overnight.
- Remove cake to a serving plate, decorate with eggs and wrap with a ribbon if desired.
Recipe courtesy of Legendairy – visit their site for more delicious food ideas.
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