date: 2020-12-02T02:45:41.333Z 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: Mathilda Williams ratingvalue: 4.8 reviewcount: 9657 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: 236 calories recipecuisine: American preptime: "PT39M" cooktime: "PT44M" recipeyield: "2" recipecategory: Dessert ---  Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, my lemon and coconut cheesecake. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious. My Lemon and Coconut Cheesecake is one of the most popular of recent trending foods on earth. It's easy, it's quick, it tastes yummy. It's appreciated by millions daily. They're fine and they look fantastic. My Lemon and Coconut Cheesecake is something that I've loved my whole life. 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 have to 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. Take crust 1. Take 1 Packet (200 g) Ginger Biscuits crushed 1. Take 50 g Butter 1. Get 1 tsp Brown Sugar 1. Make ready 1 tsp Desicated Coconut 1. Take filling 1. Take 250 g Mascapone 1. Make ready 385 g Condense Milk 1. Take 2 Lemons (Juice and Rind) 1. Take 250 ml Fresh Cream 1. Take 1/2 Cup Desicated Coconut 1. Take TOPPING- Crushed Coconut Lemon Macaroons 1. Prepare 1 Egg White 1. Get 1 Cup Desicated Coconut 1. Get 5 ml Vanilla Essence 1. Get 1/4 Cup Condense Milk 1. Take 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 this up with this exceptional food my lemon and coconut cheesecake recipe. Thank you very much for your time. I am sure you will make this at home. 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