Swirl cheesecake

Delicious Swirl cheesecake Recipe

Decadent ribbons of coconut-infused caramel swirled through a classic cheesecake make for a simply stunning, not to mention absolutely delicious, dessert.
Swirl cheesecake
Prep Time : 6:50 | Cook Time : 0:50 | Total Time : 7:40 | Serving : 12 person.


  • 250g packet plain sweet biscuits (see note)

  • 125g butter, melted

  • 2 x 250g packets cream cheese, softened

  • 2/3 cup caster sugar

  • 3 eggs

  • 270ml coconut milk (see note)

  • 380g can caramel Top ‘n’ Fill


  • Step 1

    Preheat oven to 150°C/130°C fan-forced. Grease a 3cm-deep, 20cm x 30cm lamington pan. Line base and sides with baking paper, allowing a 3cm overhang at long ends.

  • Step 2

    Place biscuits in a food processor. Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base of prepared pan. Refrigerate for 20 minutes.

  • Step 3

    Meanwhile, using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, 1 at a time, beating until combined. Spoon the thick top layer of coconut milk from can. Add to cheese mixture. Reserve remaining milk. Beat until combined. Pour mixture into prepared pan.

  • Step 4

    Place caramel in bowl. Whisk in reserved coconut milk until just combined (mixture will still be lumpy). Place spoonfuls of caramel on cream cheese mixture. Using a butter knife, swirl through cheesecake. Bake for 50 minutes or until just set (cheesecake will wobble slightly in centre). Stand for 15 minutes. Refrigerate overnight. Serve.

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