Raspberry-Coconut Cheesecake Slice

by Leah Halmagyi


  • 250g Granita biscuits
  • 75g unsalted butter, melted
  • 7 eggs
  • 500g cream cheese*
  • 125g caster sugar
  • 1½ Tbsp cornflour
  • 1 tsp vanilla paste
  • finely-grated zest of 1 lemon
  • 1 cup coconut cream
  • 1½ cups frozen raspberries
  • toasted coconut flakes and whipped cream, to serve


1 Preheat oven to 180°C. Place the biscuits in the bowl of a food processor and pulse until crumbly. Mix with the melted butter and 2 egg whites, then press into the bottom of a lined 17cm x 27cm slice pan. Bake for 15 minutes, then set aside to cool.
2 Meanwhile, place the cream cheese, caster sugar, cornflour, vanilla, lemon, remaining eggs and yolks in the bowl of a food processor and purée until smooth. Fold in the coconut cream, then pour over the biscuit base. Scatter the raspberries on top.
3 Reduce heat to 160°C, then bake for 30 minutes, until just set. Refrigerate until firm, then slice and serve with toasted coconut flakes and whipped cream.