My Lemon and Coconut Cheesecake
My Lemon and Coconut Cheesecake

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, my lemon and coconut cheesecake. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

My Lemon and Coconut Cheesecake is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. My Lemon and Coconut Cheesecake is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook my lemon and coconut cheesecake using 18 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make My Lemon and Coconut Cheesecake:
  1. Make ready crust
  2. Prepare 1 Packet (200 g) Ginger Biscuits crushed
  3. Get 50 g Butter
  4. Make ready 1 tsp Brown Sugar
  5. Prepare 1 tsp Desicated Coconut
  6. Make ready filling
  7. Prepare 250 g Mascapone
  8. Take 385 g Condense Milk
  9. Take 2 Lemons (Juice and Rind)
  10. Take 250 ml Fresh Cream
  11. Prepare 1/2 Cup Desicated Coconut
  12. Prepare TOPPING- Crushed Coconut Lemon Macaroons
  13. Prepare 1 Egg White
  14. Take 1 Cup Desicated Coconut
  15. Prepare 5 ml Vanilla Essence
  16. Take 1/4 Cup Condense Milk
  17. Prepare 1 tsp Lemon Juice
  18. Prepare 1/2 tsp Lemon Rind
Instructions to make My Lemon and Coconut Cheesecake:
  1. To make the crust
  2. Melt butter in a saucepan then add in the brown sugar, coconut and crushed ginger biscuits.
  3. Once combined spread and press down onto base of a springform cake tin. Cool in fridge whilst preparing the filling.
  4. To make the filling
  5. Whisk together the mascapone and condense milk until smooth.
  6. Mix in the lemon rind.
  7. Add Cream and whisk until thick whilst slowly adding the lemon juice a little bit at a time.
  8. Fold in the desicated coconut.
  9. Spread evenly over the crust.
  10. Place in fridge whilst preparing the topping.
  11. To make the topping
  12. Mix topping ingredients until well combined.
  13. Spread onto a baking sheet and bake until slightly browned and crisp.
  14. Allow to cool then crush or process until fine.
  15. Spread topping over cheesecake and press down slightly.
  16. Allow cheesecake to set in fridge overnight.
  17. Enjoy

So that is going to wrap it up with this special food my lemon and coconut cheesecake recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!