My Lemon and Coconut Cheesecake
My Lemon and Coconut Cheesecake

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, my lemon and coconut cheesecake. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

My Lemon and Coconut Cheesecake is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. My Lemon and Coconut Cheesecake is something which I have loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make My Lemon and Coconut Cheesecake:
  1. Get crust
  2. Make ready 1 Packet (200 g) Ginger Biscuits crushed
  3. Take 50 g Butter
  4. Take 1 tsp Brown Sugar
  5. Get 1 tsp Desicated Coconut
  6. Get filling
  7. Prepare 250 g Mascapone
  8. Make ready 385 g Condense Milk
  9. Prepare 2 Lemons (Juice and Rind)
  10. Take 250 ml Fresh Cream
  11. Get 1/2 Cup Desicated Coconut
  12. Take TOPPING- Crushed Coconut Lemon Macaroons
  13. Get 1 Egg White
  14. Make ready 1 Cup Desicated Coconut
  15. Get 5 ml Vanilla Essence
  16. Make ready 1/4 Cup Condense Milk
  17. Get 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’s going to wrap it up with this exceptional food my lemon and coconut cheesecake recipe. Thank you very much for reading. 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 on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!