My Lemon and Coconut Cheesecake
My Lemon and Coconut Cheesecake

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, my lemon and coconut cheesecake. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

My Lemon and Coconut Cheesecake is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. My Lemon and Coconut Cheesecake is something that I’ve loved my whole life.

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

The ingredients needed to make My Lemon and Coconut Cheesecake:
  1. Take crust
  2. Take 1 Packet (200 g) Ginger Biscuits crushed
  3. Prepare 50 g Butter
  4. Prepare 1 tsp Brown Sugar
  5. Prepare 1 tsp Desicated Coconut
  6. Get filling
  7. Make ready 250 g Mascapone
  8. Prepare 385 g Condense Milk
  9. Make ready 2 Lemons (Juice and Rind)
  10. Get 250 ml Fresh Cream
  11. Make ready 1/2 Cup Desicated Coconut
  12. Get TOPPING- Crushed Coconut Lemon Macaroons
  13. Take 1 Egg White
  14. Prepare 1 Cup Desicated Coconut
  15. Make ready 5 ml Vanilla Essence
  16. Get 1/4 Cup Condense Milk
  17. Take 1 tsp Lemon Juice
  18. Take 1/2 tsp Lemon Rind
Steps 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 this up for this special food my lemon and coconut cheesecake recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more 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!