Only at Woolworths

Aussie Lamington Cheesecake

Prep Time: 30 minutes | Cooking Time: 6 hours chilling | Serves: 12


  • 150g chocolate ripple biscuit crumbs
  • 80g butter, melted
  • 1 x 85g packet Raspberry Jelly crystals
  • 500g Farmer's Table Baking and Cooking Cream Cheese, softened
  • 150g caster sugar
  • 400g milk chocolate, melted
  • 250ml cream, lightly whipped
  • 3 tsp gelatin, dissolved in ¼ cup cold water
  • 200g cream, lightly whipped to garnish
  • 200g toasted flaked coconut
  • 100g milk chocolate chocolate, shaved
  • 125g fresh raspberries


Combine biscuit crumbs and butter then press into the base of a fully lined 22cm springform pan.

Prepare jelly according to pack instructions. Set aside to cool completely.

Beat Farmer’s Table cream cheese and sugar until smooth then fold through melted chocolate and cream.

Heat hydrated gelatin mixture in microwave until melted. Add to cream cheese mixture and mix thoroughly.

Pour filling over biscuit base then refrigerate for 4 hours until set.

Gently pour jelly over the back of a spoon over the set cheesecake layer. Return to the fridge for another 2 hours or until jelly has set.

Remove cheesecake from springform pan and place on serving platter. Decorate with whipped cream, fresh raspberries, toasted flaked coconut and shaved chocolate.