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Recipe: Yummy My Lemon and Coconut Cheesecake

My Lemon and Coconut Cheesecake. Place the flour, coconut, butter and confectioners' sugar in a food processor; cover and process until combined. Combine together the almond flour, coconut and melted butter. But lemon also pairs surprisingly well with almonds.

My Lemon and Coconut Cheesecake Our Original New York cheesecake is topped with fresh lemon custard crème, layered with yellow chiffon cake and finished with real buttercream frosting and fresh coconut. This Lemon Coconut Cheesecake starts with a chewy coconut macaroon base, then a thick lemony cheesecake filling topped with a lemon whipped topping and toasted coconut. If you're going to cheat on your diet, this is the way to do it! You can cook My Lemon and Coconut Cheesecake using 18 ingredients and 17 steps. Here is how you cook it.

Ingredients of My Lemon and Coconut Cheesecake

  1. Prepare of crust.
  2. You need 1 Packet (200 g) of Ginger Biscuits crushed.
  3. Prepare 50 g of Butter.
  4. You need 1 tsp of Brown Sugar.
  5. You need 1 tsp of Desicated Coconut.
  6. You need of filling.
  7. Prepare 250 g of Mascapone.
  8. Prepare 385 g of Condense Milk.
  9. You need 2 of Lemons (Juice and Rind).
  10. Prepare 250 ml of Fresh Cream.
  11. Prepare 1/2 Cup of Desicated Coconut.
  12. It's of TOPPING- Crushed Coconut Lemon Macaroons.
  13. Prepare 1 of Egg White.
  14. Prepare 1 Cup of Desicated Coconut.
  15. You need 5 ml of Vanilla Essence.
  16. It's 1/4 Cup of Condense Milk.
  17. Prepare 1 tsp of Lemon Juice.
  18. You need 1/2 tsp of Lemon Rind.

You could place in the freezer if you need it to firm up more quickly. Using the edges of the parchment paper, I lifted the bars out of my pan. In a large bowl, sift together flour, baking powder, and salt. Most coconut cakes are made with meringue or cream cheese frosting and this is totally fine!

My Lemon and Coconut Cheesecake instructions

  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.

But I decided to try something different. I added a cheesecake layer in between, (just like in this Red Velvet Cheesecake Cake). Pipe shells or rosettes in the center. This No-Bake Lemon Macaroon Cheesecake will be the hit of your summer party! Crunchy vanilla cookie crust, creamy coconut cheesecake, and tangy lemon curd come together beautifully and simply.