Prep: 25 minutes
Cook: 70 min + cooling time
Makes: 1 x 24cm cheesecake
Serves: 24
Difficulty: Cuisine: Saved: | 112 | Recipe by: The Dairy Kitchen |
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Baked Vanilla Spice Cheesecake with Coconut Topping
Ingredients:
Method:
- Line the base and sides of a buttered 24cm spring-form pan. Mix together the crushed biscuits and melted butter then press into the base of prepared pan.
- Beat the cream cheese and castor sugar with an electric mixer until smooth. Beat in the eggs until just combined, then mix in the vanilla and spices and sour cream.
- Pour the mixture over the base. Bake the cheesecake at 160°C for 50 minutes.
- Meanwhile, for the topping, combine extra butter, brown sugar, milk and coconut and stand for 10 minutes.
- After 50 minutes baking time, sprinkle topping over the cheesecake and bake for a further 15-20 minutes or until golden.
- Cool completely in the oven with the door ajar, then refrigerate for several hours or overnight.
- To serve, remove the cake to a serving plate, decorate with eggs and wrap with a ribbon if desired.
Tips & Hints:
- Speckled candy coated chocolate eggs are available in most major supermarkets.
- Alternatively, pile assorted Easter eggs, both wrapped and unwrapped in the centre of the cake.
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