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150 g plain or chocolate coconut biscuits, finely crushed
75 g butter, melted
2 x 250g LANCEWOOD® Full Fat Plain Cream Cheese, at room temperature
250 ml LANCEWOOD® Cultured Cream
3 extra large eggs
125 ml castor sugar
5 ml vanilla essence
grated zest of 1 small lemon
20 ml cornflour
85 g dark chocolate, melted
60 - 75 ml warm cream
fresh berries of your choice
Line a 20 cm in diameter loose bottomed or spring form pan with baking paper. Leave a 2 cm higher than the pan collar. Place the pan on a baking sheet for easy handling. Mix the biscuit crumbs and butter together and lightly press into the pan.
Break the cream cheese up into smaller pieces using a fork. Add the cultured cream and the eggs and beat well until smooth. Add the sugar a little at a time and beat well after each addition. Add the vanilla and the lemon zest and mix through. Sift in the cornflour while beating. Spoon the mixture on top of the biscuit crust and lightly tap the pan to even out. Bake in a preheated oven at 240° C for 10 minutes. Lower the heat to 100°C and bake for a further 30 minutes. Switch off the oven and leave to cool in the oven.
Mix the melted chocolate and cream together until smooth. Spread on top of the cheesecake. Top with fresh berries of your choice.
Fig and caramel topping with chocolate drizzle:
1/2 a 360 g can caramel
90 g dark chocolate, melted
fresh figs or pears, sliced
Warm the caramel slightly and then beat with an electric beater until smooth. Spread on top of the cheesecake. Drizzle with melted chocolate and top with sliced fresh figs.
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