Coconut and Raspberry Cheesecake Slice

Coconut and Raspberry Cheesecake Slice
15 Mins
Prep time
60 Mins
Cooking time
Serves 15

What you need

  • 1 cup plain flour
  • 90g butter, chopped
  • 1/2 cup caster sugar
  • pinch of salt
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 2 cup caster sugar
  • 2 eggs, lightly beaten
  • 1 tablespoon cornflour
  • 1/4 cup sour cream
  • 150g fresh or frozen raspberries
  • 1/2 cup shredded coconut

How to make it

  1. PLACE flour and butter in a food processor and process until mixture resembles fine breadcrumbs. Transfer to a bowl, add sugar and salt, to form a crumbly dough. Press into a greased 30 x 20cm lamington pan. Bake at 200°C for 15 minutes or until lightly golden.
  2. BEAT PHILLY and sugar until smooth. Fold in the eggs, cornflour, and sour cream. Spoon half of the PHILLY mix evenly over the prepared base. Top with raspberries and gently cover with remaining PHILLY mix. Sprinkle evenly with coconut.
  3. BAKE at 160°C for 20-30 minutes or until just set. Serve warm or cold.