- 250g Granita biscuits
- 75g unsalted butter, melted
- 7 eggs
- 500g cream cheese*
- 125g caster sugar
- 1½ Tbsp cornflour
- 1 tsp vanilla paste
- finely-grated zest of 1 lemon
- 1 cup coconut cream
- 1½ cups frozen raspberries
- toasted coconut flakes and whipped cream, to serve
1 Preheat oven to 180°C. Place the biscuits in the bowl of a food processor and pulse until crumbly. Mix with the melted butter and 2 egg whites, then press into the bottom of a lined 17cm x 27cm slice pan. Bake for 15 minutes, then set aside to cool.
2 Meanwhile, place the cream cheese, caster sugar, cornflour, vanilla, lemon, remaining eggs and yolks in the bowl of a food processor and purée until smooth. Fold in the coconut cream, then pour over the biscuit base. Scatter the raspberries on top.
3 Reduce heat to 160°C, then bake for 30 minutes, until just set. Refrigerate until firm, then slice and serve with toasted coconut flakes and whipped cream.