Baked Vanilla Spice Cheesecake with Coconut Topping
Recipe by The Dairy Kitchen
Easy Vanilla Cheesecake with crunchy coconut topping. An easy celebration cake that's great for Easter or any occasion.
Prep 25 minutesCook 70 min + cooling timeServes 24Makes 1 x 24cm cheesecake
Ingredients
Method
150g plain sweet biscuits, crushed
100g Australian butter, melted
750g Australian cream cheese, softened
1 cup castor sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
300ml carton Australian sour cream
60g Australian butter, extra, melted
1/2 cup brown sugar
1/4 cup Australian milk
1 1/2 cups shredded coconut
Assorted Easter eggs and ribbon, to decorate
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.
