The humble lolly log has always been a kiwi classic and takes me right back to the school yard where once a week you could order a special treat from the Friday lunch orders along with a little mince savoury. Even as an adult I can’t say no to grabbing a slice of lolly log when visiting a bakery either, it’s just so darn delicious!

So when I was thinking of a new fusion recipe back in 2015, only a month after starting this website, I decided that cheesecakes were also family favourites and popular all year round. After doing some research and realising that nothing like this existed yet, I fused the first and original Lolly Log Cheesecake together. Since then this recipe has gone viral over social media, reaching nearly 1 million people though one single facebook post. This recipe has continued to be the most popular recipe on my website and it has been awesome to see others giving this recipe ago, including other brands, cafes and food trucks!

For this cheesecake I combined the delicious lolly log base with a smooth coconut filling, inspired by the iconic desiccated coconut around the outside of the lolly log. This recipe is super easy and a match made in heaven. Definitely add this one to your bake-list.

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Lolly Log Cheesecake

 

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Prep time

35 mins

Cook time

4 mins

Total time

39 mins

 

Serves: 12 Slices

Ingredients

• Base
• 90g Butter
• 190g Malt Biscuits
• 95g Sweetened Condensed Milk (395g sized tin)
• 125g Eskimo lollies or Fruit Puffs
• Desiccated Coconut (optional)
• 
  
• Filling
• 2 x 250g Containers of Cream Cheese (full fat)
• 300g Tin Sweetened Condensed Milk (395g sized tin)
• 250ml Coconut Cream (full fat)
• 1 Teaspoon Coconut Extract
• 3 Teaspoon Gelatin
• 2 Tablespoon Boiling Water

Instructions

1. To start, line a 20cm cake tin and set aside. I like to use a springform tin for easy removal later on.
2. For the base, add the butter and first measure of sweetened condensed milk in a small pot and warm over a low heat.
3. Blitz the malt biscuits in a food processor and cut the eskimo lollies into small pieces, then add to a large bowl.
4. Pour warmed butter mixture in to the large bowl and mix until well combined.
5. Press the lolly log mixture firmly over base of prepared tin, then place in the fridge while you make the filling.
6. Add the cream cheese and second measure of sweetened condensed milk to a free-standing mixer (or using a hand-held beater) and beat for about a minute until smooth.
7. Add the coconut cream and coconut extract and continue to beat for a couple more minutes until well incorporated and silky (If you’re using a free-standing mixer, sometimes I like to swap to the whisk attachment).
8. In a ramekin, pour in the boiling water and sprinkle the gelatin over top, mix to dissolve.
9. Keeping the mixer on a medium speed then pour in the dissolved gelatin before giving one last blast for another 2 minutes.
10. Pour filling over top of prepared lolly log base, smooth the top and chill for around 4 hours (Ideally overnight).
11. 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. Enjoy.

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Flashback!

This Lolly Log Cheesecake has been one of my most visited recipes here on Baker Gatherer and was originally shared on September 19th 2015. The original photo used for the recipe had gone unchanged until July 8th 2018. However since the original photo marked a milestone for Baker Gatherer and did it’s rounds on social media, I thought I’d still keep the photo here on the website. This flashback is a chance to reflect on how far this recipe (as well as Baker Gatherer) has come since it was brought to life in 2015.