Baked Lamington Cheesecake with Coconut and Raspberry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A luscious baked cheesecake infused with coconut and layered with fresh raspberries, inspired by the classic Australian lamington dessert. This australian-inspired desserts ready in about 80 minutes layers crushed digestive biscuits, melted unsalted butter, softened cream cheese into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 480 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 60 min Serves 8 Australian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F (160°C). Combine 200g crushed digestive biscuits with 100g melted unsalted butter until evenly mixed. Press the mixture firmly into the base of a 9-inch (23cm) springform pan to form the crust.
  2. Step 2: In a large bowl, beat 600g softened cream cheese with 150g caster sugar and 1 tsp vanilla extract until smooth and creamy using an electric mixer.
  3. Step 3: Add 3 large eggs one at a time, mixing well after each addition. Fold in 100g desiccated coconut and 120g sour cream gently.
  4. Step 4: Pour half of the cheesecake batter over the biscuit crust. Scatter 75g fresh raspberries evenly over the batter, then pour the remaining batter on top.
  5. Step 5: Place the cheesecake in the oven and bake for 50-60 minutes until the edges are set but the center slightly jiggles.
  6. Step 6: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually, then refrigerate for at least 4 hours or overnight.
  7. Step 7: Before serving, dust the top with 2 tbsp powdered sugar and decorate with the remaining 75g fresh raspberries.

Frequently asked questions

How long does Baked Lamington Cheesecake with Coconut and Raspberry take to make?

Total time is about 80 minutes (20 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Baked Lamington Cheesecake with Coconut and Raspberry?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Baked Lamington Cheesecake with Coconut and Raspberry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Lamington Cheesecake with Coconut and Raspberry for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Lamington Cheesecake with Coconut and Raspberry?

Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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