It has been long known that the Lolly Log (or Lolly Cake) has always been a kiwi classic and reminds me of ordering school lunches on a Friday as a treat. From a very young age the Lolly Log has always been my favourite sweet treat when visiting a bakery too and was always hard not to want more afterwards. Cheesecakes are also family favourites all year round, so why not mix them together.

Combining the delicious Lolly Log base with a smooth coconut topping (which is the iconic coating around the outside of the Lolly Log) is a match made in heaven.

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.

You’ll need:
1 x 20cm Spring-Form Cake Tin

Lolly Log Cheesecake

 

Save Print

Prep time

35 mins

Cook time

3 hours

Total time

3 hours 35 mins

 

Serves: 12 Slices

Ingredients

• Base
• 90g Butter
• 190g Malt Biscuits
• ¼ Tin 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)
• 1 Tin Sweetened Condensed Milk (395g sized tin)
• ¾ Cup Coconut Cream (full fat)
• 1 Teaspoon Coconut Extract
• 3 Teaspoon Gelatin
• 2 Tablespoon Boiling Water

Instructions

1. To start, line a cake tin with grease-proof paper and set aside. I like to use a spring-form tin for easy removal.
2. For the base, place butter and first measure of sweetened condensed milk in a small pot and warm over a low heat.
3. Blitz the biscuits in a food processor and cut the lollies into small pieces, then add to a large bowl.
4. Pour melted butter mixture in along with the other ingredients and combine well.
5. Press the lolly log mixture firmly over base of prepared tin, then place in the fridge or freezer while you make the filling.
6. In a small bowl or ramekin, pour in the boiling water and sprinkle the gelatin over top, mix to devolve and then set aside to cool slightly.
7. 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. Then beat until mixture is smooth.
8. 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.
9. Pour filling over top of prepared lolly log base, smooth and then chill for around 3-4 hours.
10. 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.

3.5.3229