My Lemon and Coconut Cheesecake
My Lemon and Coconut Cheesecake

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, my lemon and coconut cheesecake. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Lemon and Coconut No Bake Vegan Cheesecake - This recipe is one that we have been wanting to create for a long time. There are so many raw vegan cheesecake recipes out there, but most of the require freezing. We have had many frozen cheesecakes but we are just not patient enough to allow them to thaw.

My Lemon and Coconut Cheesecake is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. My Lemon and Coconut Cheesecake is something that I’ve loved my entire life. They’re fine and they look wonderful.

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

The ingredients needed to make My Lemon and Coconut Cheesecake:
  1. Prepare crust
  2. Take 1 Packet (200 g) Ginger Biscuits crushed
  3. Make ready 50 g Butter
  4. Make ready 1 tsp Brown Sugar
  5. Make ready 1 tsp Desicated Coconut
  6. Get filling
  7. Prepare 250 g Mascapone
  8. Prepare 385 g Condense Milk
  9. Make ready 2 Lemons (Juice and Rind)
  10. Make ready 250 ml Fresh Cream
  11. Take 1/2 Cup Desicated Coconut
  12. Make ready TOPPING- Crushed Coconut Lemon Macaroons
  13. Make ready 1 Egg White
  14. Take 1 Cup Desicated Coconut
  15. Get 5 ml Vanilla Essence
  16. Take 1/4 Cup Condense Milk
  17. Take 1 tsp Lemon Juice
  18. Prepare 1/2 tsp Lemon Rind

Zesty Raw Lemon & Coconut Cheesecake. Whip soured cream with lemon juice, lemon zest and icing sugar until well combined. Spread over cheesecake and sprinkle with coconut. After this time, switch off the oven but leave the cake inside.

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

You will not believe the flavor of this cheesecake and the lemon and coconut make an amazing combination. I love the golden oreo crust, the creamy coconut cheesecake, the lemon curd and the fresh whipping cream on top. In a bowl, I mixed egg yolks with chopped almonds, desiccated coconut, starch and baking powder. I added the contents of the saucepan and mixed it again. Finally, I stirred in the whipped whites.

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