My Lemon and Coconut Cheesecake
My Lemon and Coconut Cheesecake

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, my lemon and coconut cheesecake. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

My Lemon and Coconut Cheesecake is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. My Lemon and Coconut Cheesecake is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. 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. Prepare crust
  2. Make ready 1 Packet (200 g) Ginger Biscuits crushed
  3. Take 50 g Butter
  4. Get 1 tsp Brown Sugar
  5. Get 1 tsp Desicated Coconut
  6. Get filling
  7. Get 250 g Mascapone
  8. Take 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. Take TOPPING- Crushed Coconut Lemon Macaroons
  13. Make ready 1 Egg White
  14. Prepare 1 Cup Desicated Coconut
  15. Prepare 5 ml Vanilla Essence
  16. Take 1/4 Cup Condense Milk
  17. Get 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’s going to wrap this up for this exceptional food my lemon and coconut cheesecake recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!