Cooking with Cameron: Lamington Cheesecake

Throw out the diet, this is decadent to say the least! So tasty that you might need to make a few if there is a party!!! The recipe is simple and you can add flavours to the cheese cake to suit your desires. This one I have made chocolate and raspberry flavoured cheese cake. 20min to put together and then 6hrs to set and away you go.  


  • 32 lamington Fingers 
  • ¼ cup boiling water 
  • 3tsp gelatine powder  
  • 500g cream cheese, softened 
  • 2tsp vanilla extract 
  • 2/3 cup caster sugar 
  • 330ml coconut cream 
  • 1 tsp cocoa powder 
  • 2tsp raspberry sauce/jam 
  • 300ml thickened cream whipped (optional for dressing the cake) 
  • Jam lamingtons, cute into quarters (for dressing the top of the cake) 


  1. Grease and line a 22cm springform round tin. Line base and side with lamington fingers. Trim to fit. Make sure it is a tight fit. 
  2. Combine gelatine and boiling water. Let it cool.
  3. In an electric mixer, beat cream cheese, vanilla and sugar till combined. Gradually add coconut cream, beating until combined. Add gelatine to the mixture, beating till all ingredients just combined.  
  4. Divide into halves. One half mix with cocoa powder, the other half mix in the raspberry sauce.
  5. Place mixtures into the lamington walled and based tin. Using a chopstick or skewer gently mix and create a marbled effect. 
  6. Refrigerate for at least 6hrs, or till set 
  7. Remove from springform tin and place on serving plater.  
  8. Optional – whip cream and make the top look pretty.  
  9. Lay out jam lamingtons on top and dribble some more raspberry sauce on top. 

Serve up and enjoy! 


Cooking with Cameron 

The Fathering Project 

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