Easy Vanilla Cheesecake with crunchy coconut topping. An easy celebration cake that's great for Easter or any occasion.
Ingreadient:
- 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
Direction:
- 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.
