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Lemon swirl Weet-bix cheesecake

Recipe may contain gluten, peanuts, tree nuts, milk and soy.

This Weet-Bix and coconut base is topped with a creamy, chilled cheesecake filling and finished off with a super tangy lemon curd swirl. It’s the perfect make-ahead dessert as it requires time to chill and set.

14 Ingredients


  • 120g butter, melted

  • 70g (1/3 cup) caster sugar

  • 2 Weet-Bix, crushed

  • 100g (2/3 cup) self-raising flour

  • 70g (2/3 cup) desiccated coconut

  • 3 tsp gelatine powder

  • 500g cream cheese, at room temperature, chopped

  • 1 1/2 tbsp finely grated lemon rind

  • 395g can sweetened condensed milk

  • 200ml ctn sour cream

  • 125ml (1/2 cup) fresh lemon juice, strained

  • Yellow liquid food colouring, to tint (optional)

  • 300ml ctn thickened cream, whipped

  • 100g (1/3 cup) bought lemon curd

6 Method Steps


  • Step 1

    Preheat oven to 180C/160C fan forced. Lightly grease the base and side of a 22cm (base size) springform pan and line base and side with baking paper.

  • Step 2

    Place butter

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    (120g butter, melted), sugar (70g (1/3 cup) caster sugar), Weet-Bix (2 Weet-Bix, crushed), flour (100g (2/3 cup) self-raising flour) and coconut (70g (2/3 cup) desiccated coconut) in a large bowl and stir to combine. Spread mixture over base of prepared pan. Bake for 15 minutes or until light golden. Set aside to cool.


  • Step 3

    Meanwhile, place 60ml (1/4 cup) water in a small heatproof bowl. Sprinkle with gelatine (3 tsp gelatine powder) and stir until well combined. Place the bowl inside a larger heatproof bowl. Pour boiling water into the larger bowl until it reaches halfway up the side of the smaller bowl. Set aside, stirring occasionally, for 5 minutes or until the gelatine dissolves.

  • Step 4

    Use electric beaters to beat cream cheese (500g cream cheese, at room temperature, chopped) and lemon rind (1 1/2 tbsp finely grated lemon rind) in a bowl until smooth. Add condensed milk (395g can sweetened condensed milk) and sour cream (200ml ctn sour cream). Beat until combined. Add lemon juice (125ml (1/2 cup) fresh lemon juice, strained). Beat until well combined. Add gelatine mixture and beat until combined. Add a little food colouring (Yellow liquid food colouring, to tint (optional)) to tint yellow, if using.

  • Step 5

    Pour mixture over base. Smooth the surface. Place in the fridge for 6 hours or overnight until set.

  • Step 6

    Top cheesecake with whipped cream (300ml ctn thickened cream, whipped). Drizzle over curd (100g (1/3 cup) bought lemon curd) (see tip) and serve.
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Recipe Notes

If lemon curd is a little thick, stir in 1 tsp water.

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