Slow-Cooked Lamington Cheesecake

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A layered dessert combining the classic Australian lamington’s sponge, chocolate, and coconut with a rich, creamy cheesecake base slow-cooked to silky perfection. This australian-inspired desserts ready in about 205 minutes layers (450 g), softened cream cheese, granulated sugar, large eggs 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 420 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: 25 min Cook: 180 min Serves 8 Australian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, beat 16 oz softened cream cheese with 1 cup granulated sugar until smooth and creamy. Add 3 large eggs one at a time, mixing well after each.
  2. Step 2: Stir in 1 tsp vanilla extract, 1/2 cup sour cream, and 2 tbsp all-purpose flour until just combined.
  3. Step 3: Fold 2 cups cubed sponge cake pieces gently into the cheesecake batter.
  4. Step 4: Prepare the chocolate coconut topping by mixing 1/4 cup unsweetened cocoa powder, 1 cup desiccated coconut, 1/2 cup boiling water, 2 tbsp unsalted butter, and 1/4 cup powdered sugar in a heatproof bowl until smooth and glossy.
  5. Step 5: Pour half the cheesecake batter into a greased 7-inch springform pan, spread half of the chocolate coconut mixture over it, then add the rest of the batter and finish with remaining chocolate coconut mixture on top.
  6. Step 6: Cover the pan tightly with foil and place it in a slow cooker on low heat for 3 hours, or until the cheesecake is set but slightly jiggly in the center.
  7. Step 7: Let cool completely before removing from the pan, then refrigerate for at least 4 hours before serving.

Frequently asked questions

How long does Slow-Cooked Lamington Cheesecake take to make?

Total time is about 205 minutes (25 min prep + 180 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 Slow-Cooked Lamington Cheesecake?

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 Slow-Cooked Lamington Cheesecake?

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 Slow-Cooked Lamington Cheesecake 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 Slow-Cooked Lamington Cheesecake?

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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