It has been long known that the Lolly Log (or Lolly Cake) has always been a kiwi classic. From a young age it has always been my favourite sweet treat when visiting a bakery. Cheese cakes are also a family favourite all year round, so why not mix them together.
Combining the delicious lolly log base and a smooth coconut topping (which is the ironically coating the outside of the log) is a match made in heaven.
Recipe update: Due to this recipe being a hit or miss regarding successful setting in the fridge, I’ve made the fail safe decision to add geletine to the recipe. Best of luck bakers!
1 x 20cm Spring-Form Cake Tin
- 90g Butter
- 190g Malt Biscuits
- ¼ Tin Sweetened Condensed Milk (395g sized tin)
- 125g Eskimo lollies or Fruit Puffs
- Desiccated Coconut (optional)
- 2 x 250g Containers of Cream Cheese (full fat)
- 1 Tin Sweetened Condensed Milk (395g sized tin)
- ¾ Cup Coconut Cream (full fat)
- 1 Teaspoon Coconut Extract
- 3 Teaspoon Geletine
- 2 Tablespoon Boiling Water
- To start the base, place the butter and first measure of sweetened condensed milk in a small pot and warm over a low heat.
- Crush the biscuits in a food processor or with a rolling pin and add to a large bowl
- Cut the lollies into quite small pieces then add to bowl
- pour warm, melted butter mixture into same bowl and mix all ingredient together until well combined
- Line a cake tin with grease proof paper. I like to use a spring-form tin for easy removal later on
- Press the lolly log mixture firm across the base of the tin to cover, then place in the fridge or freezer while you make the topping
- In a small bowl or ramekin, pour in the boiling water and sprinkle the gelatine over top, mix to devolve and then set aside to cool slightly.
- For the topping add the cream cheese, second measure of sweetened condensed milk and coconut cream to a freestanding mixer, or alternatively you can also use a handheld beater
- Beat until mixture is all smooth.
- Turning the mixer down, slowly pour in the gelatine mix and coconut extract before giving one last blast for about another 5 minutes to blitz out anymore lumps.
- Pour topping over your lolly log base, smooth and then chill for around 3-4 hours. Boom!
- An optional final touch is when you take your cheesecake out of it's tin, you can pat desiccated coconut around the sides of the base. Just like a real lolly log