Ingredients
- 250g Arnott’s Granita biscuits, or a plain butter biscuit
- 90g butter, melted
- ½ cup shredded coconut
- 1 cup caster sugar
- 500g cream cheese, softened to room temperature
- 1 cup sour cream
- 1 tsp pure vanilla paste or extract
- 1 lemon, zested
- 2 tbsp lemon juice
- 3 large free range eggs, room temperature
For raspberry compote
- 2 cups frozen raspberries
- 1/3 cup caster sugar
- 200g fresh raspberries to serve
Method
- Preheat the oven to 180C, fan-forced. Line the base and sides of a spring form cake tin (23cm wide).
- Attach the blade to your KitchenAid food processor, and add biscuits. Blitz until the mix resembles a fine crumb. Add coconut and butters and mix until combined.
- Pour the crumb mixture into the prepared cake tin. Using a flat base, glass press the crumb down in a circular motion to even out the base and sides. Place in the fridge to firm up while the filling is made.
- Add the cream cheese and 1 cup caster sugar to the bowl ( no need to clean ) and pulse until cream cheese is smooth. Pour in the sour cream, vanilla paste, lemon juice and lemon zest. Process on speed 1 until well mixer.
- Add the eggs and pulse until just mixed, be sure not to over mix.
- Pour the filling into the chilled crumb casing and bake for 50-60 minutes. When cooked, the centre should slightly jiggle. Set aside to cool completely then place in the fridge for at least 2hrs before serving.
- To make the raspberry compote, combine the frozen raspberries and caster sugar to a small saucepan. Place on low to medium heat with a lid on slightly ajar. Allow to simmer for 10-15 minutes until it thickens. Remove from the heat and allow to cool completely before placing in the fridge until serving.
- To serve, gently remove the cheesecake from the tin and place on a serving plate. Add half of the fresh raspberries over the top, spoon over the chilled raspberry compote and finish off with adding the rest of the fresh raspberries.
