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You’ll never settle for an ordinary lamington again. Think a biscuity base, followed by vanilla cheesecake, raspberry coulis and more cheesecake, all covered in decadent chocolate and coconut ganache.
Lightly grease and line a 24 x 15 x 4 cm tray with baking paper. Ensure the baking paper comes above the sides of the tray as you will use them as a handle to help remove cheesecake from the tray when set.
Place the biscuits in a food processor and blitz to finely ground the biscuits. Add the melted butter and blitz to combine. Spread into the base of prepared tin, pressing and smoothing with the back of a spoon to make an even surface. Refrigerate for 30 minutes.
Pour 1 tablespoon of the water into a small bowl and sprinkle the gelatine over the surface. Set aside for 5 minutes, to soften. Place the raspberries, sugar and remaining water in a small saucepan and set over low heat. Simmer for 5-7 minutes, until raspberries lose their shape and liquid becomes syrupy. Strain through a fine mesh sieve, using a spoon to press the pulp through. Discard the seeds. You should have 1 cup (250 ml) of raspberry sauce, if you have more, simmer for an extra minute or two to reduce, if you have less, add a little water to top up. Return raspberry sauce to the pan and heat until hot. Add the softened gelatine to the hot raspberry sauce and stir to melt. Set aside to cool to room temperature.
Pour the water into a small heatproof bowl, sprinkle gelatine over the surface and set aside for 5 minutes, or until softened. Place the cream cheese, sugar and vanilla in a food processor and blend until smooth. In a separate bowl, using an electric mixer, whip the cream until soft peaks form. Place the bowl with the softened gelatine over a small saucepan of almost simmering water and remove from the heat. Set aside for 2 minutes, or until the gelatine melts. Gradually pour the melted gelatine into the cream cheese mixture and pulse to combine. Transfer into a medium bowl. Fold in the whipped cream.
Spread half of the mixture (2 cups/500 ml) over the prepared base. Refrigerate for 20 minutes, or until firm to the touch. Pour the raspberry sauce over the top and spread to make an even layer. Refrigerate for 30 minutes, or until set. Spread the remaining vanilla filling over the top, spreading to make an even surface. Cover and refrigerate for 1 hour, until set, or up to overnight.
Place the cream and butter in a small saucepan and set over low heat until cream is hot and butter has melted. Place the chocolate in a small heatproof bowl and pour over the hot cream. Set aside for 5 minutes, to melt. Stir until smooth and glossy. Set aside to cool. You want it to stay just warm but not hot, so that it is pourable but will not melt the cheesecake. *If it cools too much and thickens, warm it gently.
Cut the set cheesecake into eight squares. Set the squares onto a cooling rack and set the rack on a tray, to catch any drips when coating. Pour and use a palette knife or spatula to spread the chocolate coating over the cheesecakes, covering the tops and sides in an even layer, approximately 2-3 mm thick. Scatter with coconut to cover all over. Refrigerate for 15 minutes, or until set, up to overnight.
100 g plain sweet biscuits
80 g unsalted butter, melted
2 tablespoons water
1 teaspoon powdered gelatine
2 x 125 g punnets (250 g) Driscoll’s raspberries
⅓ cup (70 g) caster sugar
¼ cup (60 ml) water
2 teaspoons powdered gelatine
500 g cream cheese, softened at room temperature
¾ cup (165 g) caster sugar
1½ teaspoons pure vanilla extract
1 cup (250 ml) thickened cream
¾ cup (180 ml) thickened cream
85 g unsalted butter
350 g dark chocolate, 55% cacao, coarsely chopped
1 cup (80 g) shredded coconut