Recipe

Lamington Cheesecake Slice Recipe

	Kjroxx / All my dishes 1 year, 10 months ago Happy Australia Day! This is a bit of a twist on the legendary Australian lamington. (Couple of posts already on here, won't overload on repeat recipes!) If you can't buy premade lamington fingers they are easy to make. I like to make mine anyway ... More Prep:30m Cook:15m Servings:12	Kjroxx
	sweet twistonclassic

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Ingredients

18 lamington fingers

FILLING

240g block white eating chocolate, chopped

300ml tub thickened cream

1 teaspoon gelatine

2 teaspoons cold water

250g tub mascarpone cheese

125g packet cream cheese

1/2 cup caster sugar

1 teaspoon vanilla extract

TOPPING

250g block dark eating chocolate, chopped

1/2 cup thickened cream

1/4 cup moist shredded coconut

Directions

Grease a 17cm x 27cm rectangular slice pan. Line base and sides with baking paper extending paper 2cm up sides of pan.

Lay lamington fingers, side-by-side, so that they over base of prepared pan.

To make filling, place chocolate and 1/2 cup of the cream in a heatproof bowl. Sit bowl over a saucepan of simmering water, stir until chocolate is melted. Remove bowl from heat. Sprinkle gelatine over cold water in a small heatproof jug. Stand jug in same pan of simmering water, stir until gelatine is dissolved. Remove and stir into warm chocolate.

Beat mascarpone, cream cheese, sugar and vanilla in small bowl with an electric mixer until soft and creamy. With motor operating, beat in chocolate mixture until combined. Beat remaining cream in a small bowl until soft peaks form. Fold cream into cheese mixture.

Pour filling over lamington fingers. Cover and refrigerate for several hours or overnight until set.

To make topping, place chocolate and cream in a heatproof bowl. Sit bowl over a pan of simmering water, stir until chocolate is melted. Remove from heat and refrigerate for 20 minutes or until slightly thickened.

Lift slice from pan, pour over topping and spread to cover. Sprinkle with coconut. Refrigerate until set.

Serve cut into squares.

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