Baked Vanilla Spice Cheesecake with Coconut Topping
Prep:  25 minutes
Cook:  70 min + cooling time
Makes:  1 x 24cm cheesecake
Serves:  24
Average: 4 (4 votes)
Difficulty:
Cuisine:
Saved:
Australian
111
Recipe by: The Dairy Kitchen
Easy Vanilla Cheesecake with crunchy coconut topping. An easy celebration cake that's great for Easter or any occasion.
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Baked Vanilla Spice Cheesecake with Coconut Topping
Ingredients:
Method:
  1. 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.
  2. 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.
  3. Pour the mixture over the base. Bake the cheesecake at 160°C for 50 minutes.
  4. Meanwhile, for the topping, combine extra butter, brown sugar, milk and coconut and stand for 10 minutes.
  5. After 50 minutes baking time, sprinkle topping over the cheesecake and bake for a further 15-20 minutes or until golden.
  6. Cool completely in the oven with the door ajar, then refrigerate for several hours or overnight.
  7. 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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