Recipe of Super Quick Homemade My Lemon and Coconut Cheesecake

My Lemon and Coconut Cheesecake. 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.

Lemon Meringue Cheesecake - triple lemon cheesecake topped with torched meringue! Lemon Mousse Cake - the best ever lemon cake with lemon mousse! Coconut Key Lime Pie - the most delicious pie ever, with zesty lime filling, coconut crust and coconut whipped cream! You can have My Lemon and Coconut Cheesecake using 18 ingredients and 17 steps. Here is how you achieve that.

Ingredients of My Lemon and Coconut Cheesecake

1. It's of crust.
2. Prepare 1 Packet (200 g) of Ginger Biscuits crushed.
3. Prepare 50 g of Butter.
4. It's 1 tsp of Brown Sugar.
5. You need 1 tsp of Desicated Coconut.
6. You need of filling.
7. You need 250 g of Mascapone.
8. It's 385 g of Condense Milk.
9. Prepare 2 of Lemons (Juice and Rind).
10. You need 250 ml of Fresh Cream.
11. You need 1/2 Cup of Desicated Coconut.
12. You need of TOPPING- Crushed Coconut Lemon Macaroons.
13. You need 1 of Egg White.
14. Prepare 1 Cup of Desicated Coconut.
15. You need 5 ml of Vanilla Essence.
16. You need 1/4 Cup of Condense Milk.
17. Prepare 1 tsp of Lemon Juice.
18. It's 1/2 tsp of 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.

My Lemon and Coconut Cheesecake step by step

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.

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. Garnish with fresh lemon slices, shredded. About the ingredients in this Paleo Lemon Cheesecake.