date: 2020-11-02T16:09:28.882Z image: https://img-global.cpcdn.com/recipes/4d1beb169bb7d7d9/751x532cq70/my-lemon-and-coconut-cheesecake-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/4d1beb169bb7d7d9/751x532cq70/my-lemon-and-coconut-cheesecake-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/4d1beb169bb7d7d9/751x532cq70/my-lemon-and-coconut-cheesecake-recipe-main-photo.jpg author: Mattie Crawford ratingvalue: 4.8 reviewcount: 43640 recipeingredient: - " crust" - "1 Packet (200 g) Ginger Biscuits crushed" - "50 g Butter" - "1 tsp Brown Sugar" - "1 tsp Desicated Coconut" - " filling" - "250 g Mascapone" - "385 g Condense Milk" - "2 Lemons Juice and Rind" - "250 ml Fresh Cream" - "1/2 Cup Desicated Coconut" - " TOPPING Crushed Coconut Lemon Macaroons" - "1 Egg White" - "1 Cup Desicated Coconut" - "5 ml Vanilla Essence" - "1/4 Cup Condense Milk" - "1 tsp Lemon Juice" - "1/2 tsp Lemon Rind" recipeinstructions: - "To make the crust" - "Melt butter in a saucepan then add in the brown sugar, coconut and crushed ginger biscuits." - "Once combined spread and press down onto base of a springform cake tin. Cool in fridge whilst preparing the filling." - "To make the filling" - "Whisk together the mascapone and condense milk until smooth." - "Mix in the lemon rind." - "Add Cream and whisk until thick whilst slowly adding the lemon juice a little bit at a time." - "Fold in the desicated coconut." - "Spread evenly over the crust." - "Place in fridge whilst preparing the topping." - "To make the topping" - "Mix topping ingredients until well combined." - "Spread onto a baking sheet and bake until slightly browned and crisp." - "Allow to cool then crush or process until fine." - "Spread topping over cheesecake and press down slightly." - "Allow cheesecake to set in fridge overnight." - "Enjoy" categories: - Recipe tags: - my - lemon - and katakunci: my lemon and nutrition: 120 calories recipecuisine: American preptime: "PT28M" cooktime: "PT40M" recipeyield: "2" recipecategory: Lunch ---  Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a special dish, my lemon and coconut cheesecake. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious. My Lemon and Coconut Cheesecake is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. My Lemon and Coconut Cheesecake is something which I have loved my entire life. They're fine and they look wonderful. This dessert will definitely satisfy sweet cravings as well as packing in some extra protein from the hidden tofu that is used to make up the filling. Transfer the lemon coconut cheesecake to the fridge a few hours before you want to serve it. To serve lift the cheesecake out of the tin using the cling film, place on a chopping board and peel back the cling film. Cut into slices, place on serving plates and decorate with freeze dried berries of your. To begin with this recipe, we must first prepare a few ingredients. You can cook my lemon and coconut cheesecake using 18 ingredients and 17 steps. Here is how you cook that. ##### The ingredients needed to make My Lemon and Coconut Cheesecake: 1. Take crust 1. Prepare 1 Packet (200 g) Ginger Biscuits crushed 1. Prepare 50 g Butter 1. Take 1 tsp Brown Sugar 1. Take 1 tsp Desicated Coconut 1. Prepare filling 1. Make ready 250 g Mascapone 1. Take 385 g Condense Milk 1. Make ready 2 Lemons (Juice and Rind) 1. Get 250 ml Fresh Cream 1. Make ready 1/2 Cup Desicated Coconut 1. Get TOPPING- Crushed Coconut Lemon Macaroons 1. Prepare 1 Egg White 1. Prepare 1 Cup Desicated Coconut 1. Get 5 ml Vanilla Essence 1. Get 1/4 Cup Condense Milk 1. Make ready 1 tsp Lemon Juice 1. Get 1/2 tsp Lemon Rind This Lemon Meringue Cheesecake is made with a buttery graham cracker crust, creamy Lemon Meringue Cheesecake sounds like a winner. I recently made the strawberry and coconut This is my first time making cheesecake and lemon curd. My Lemon curd wasn't that bright, vibrant yellow. The results are a Raw Lemon Cheesecake that's dairy-free for those on restricted diets; and because it's raw, it's also easier to digest for most people. ##### Steps to make My Lemon and Coconut Cheesecake: 1. To make the crust 1. Melt butter in a saucepan then add in the brown sugar, coconut and crushed ginger biscuits. 1. Once combined spread and press down onto base of a springform cake tin. Cool in fridge whilst preparing the filling. 1. To make the filling 1. Whisk together the mascapone and condense milk until smooth. 1. Mix in the lemon rind. 1. Add Cream and whisk until thick whilst slowly adding the lemon juice a little bit at a time. 1. Fold in the desicated coconut. 1. Spread evenly over the crust. 1. Place in fridge whilst preparing the topping. 1. To make the topping 1. Mix topping ingredients until well combined. 1. Spread onto a baking sheet and bake until slightly browned and crisp. 1. Allow to cool then crush or process until fine. 1. Spread topping over cheesecake and press down slightly. 1. Allow cheesecake to set in fridge overnight. 1. Enjoy My Lemon curd wasn't that bright, vibrant yellow. The results are a Raw Lemon Cheesecake that's dairy-free for those on restricted diets; and because it's raw, it's also easier to digest for most people. I'm a mama of three beautiful coconuts and they are the reason I named my website, The Coconut Mama. I'm passionate about traditional and healing. The perfect cheesecake for any occasion starts with a crumbly oat and coconut base that's topped with a layer of creamy coconut cashew cheesecake The second layer has frozen raspberries mixed in so there are little bursts of chilled, tart berries within. So that's going to wrap it up for this special food my lemon and coconut cheesecake recipe. Thanks so much for reading. I am sure you can make this at home. 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