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Lolly Log Cheesecake

September 19, 2015 By Dane McGregor 4 Comments

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.

Have you tried yet? Others have:

Join other bakers throughout New Zealand and share you Lolly Log Cheesecake snaps via Facebook or on Instagram @bakergatherer.


Lolly Log Cheesecake
 
Save Print
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.
3.5.3251

 


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.

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Filed Under: Cheesecake, Desserts

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Reader Interactions

Comments

  1. Bev Wallace

    December 14, 2019 at 11:23 am

    Looks interesting can I please have this recipe

    Reply
    • Dane McGregor

      January 6, 2020 at 9:30 am

      Absolutely, scroll up! Happy to share 😉

      Reply
  2. Sharon

    March 30, 2020 at 5:23 am

    I dont think I can get those lollies in Australia. I wonder what would be agood alternative?

    Reply

Trackbacks

  1. Easy recipe for lolly slice - VJ cooks says:
    December 5, 2019 at 8:18 am

    […] out this epic recipe for lolly log cheesecake from my friend Dane at Baker […]

    Reply

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I’ve become slightly obsessed with making fresh I’ve become slightly obsessed with making fresh fruit slushies and frozen cocktail this summer. It’s been a great way to cool down and also enjoy a warm evening or two with friends. Below is a recipe for an Aperol Spritz Slushie that I’ve really been enjoying recently. Super quick and easy to make, especially since the 3X Bluicer Pro from @brevilleappliancesnz not only crushes the ice and blends everything together, I can also juice fresh oranges and lemons directly into the blending jug. Perfect for summer entertaining, let me know if you try this quick Slushie recipe.
——
Aperol Spritz Slushie
——
2 oranges
2 lemons
80ml Aperol (1/3 Cup)
125ml Prosecco (1/2 Cup)
2 Tablespoons Caster Sugar
3 cups of Ice

Method:
1. Add Aperol, Prosecco, sugar and ice cubes, into the blender jug and attach to juicer spout.
2. Turn variable speed dial to Speed 1 and juice oranges and lemons.
3. Remove juicer attachment and place blender jug onto motor base, close lid securely.
4. Select Frozen Cocktail program.
5. Pour mix into short glasses and serve topped with a slice of orange. Serves 3-4

#Gifted #BrevillePartner #Breville #BrevilleNZ @aperolspritznz
It’s very kiwi, very chunky and full of chocolat It’s very kiwi, very chunky and full of chocolate. This is my take on a nostalgic New Zealand classic. Jump through to my profile to grab the link for this Chocolate Chunk Tan Square.
Bake brownies, not frownies. That’s how I ended Bake brownies, not frownies. That’s how I ended my week by treating those I work with, with brownies today. I won’t lie, I ate 2 brownies too many 😂
Have you already planned your weekend baking! I’ Have you already planned your weekend baking! I’d love to hear about it.
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