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Categories:
base flour butter caster sugar salt filling caster sugar eggs cornflour sour cream frozen raspberries shredded coconut
Viewed: 44 - Published at: 9 years agoIngredients
- Base
- 1 cup plain flour
- 90g butter, chopped
- 2 cup caster sugar
- pinch of salt
- Filling
- 500g block PHILADELPHIA Cream Cheese, softened
- 1/2 cup caster sugar
- 2 eggs, lightly beaten
- 1 tablespoon cornflour
- 1/4 cup sour cream
- 150g fresh or frozen raspberries
- 1/2 cup shredded coconut
Method
- Place flour and butter in a food processor and process until mixture resembles fine breadcrumbs.
- Transfer to a bowl, add sugar and salt, to form a crumbly dough.
- Press into a greased 30 x 20cm lamington pan.
- Bake at 200C for 15 minutes or until lightly golden.
- Beat Philly* and sugar until smooth.
- Fold in the eggs, cornflour, and sour cream.
- Spoon half of the Philly* mix evenly over the prepared base.
- Top with raspberries and gently cover with remaining Philly* mix.
- Sprinkle evenly with coconut.
- Bake at 160C for 20-30 minutes or until just set.
- Serve warm or cold.
