Lemon Coconut Cheesecake
Author: 
 
The coconut macaroon base is quite sticky so I'd highly recommend lining the bottom of your pan with a circle of parchment paper to prevent the base from sticking.
Ingredients
  • Coconut Macaroon Crust:
  • ⅔ cup all-purpose flour
  • ½ teaspoon salt
  • 5½ cups shredded sweetened coconut
  • 1 can (300ml) sweetened condensed milk
  • 2 teaspoons vanilla extract
  • Lemon Cheesecake:
  • 3 packages (250g each) cream cheese, softened
  • ¾ cup granulated sugar
  • 4 large eggs
  • ½ cup sour cream
  • 3 tablespoons freshly squeezed lemon juice (approximately 1 lemon)
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • Whipped Lemon Frosting:
  • 1.5 cups heavy cream (35%)
  • 1.5 tablespoons instant lemon pudding mix (dry)
  • 1.5 tablespoons white sugar
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 325F.
  2. Coconut Macaroon Crust:
  3. In a large bowl, stir together flour, salt and coconut.
  4. Stir in condensed milk and vanilla until completely combined.
  5. Press evenly into the bottom of a 10" spring form pan.
  6. Bake for 20 minutes until edges are golden brown.
  7. Remove from oven and set aside.
  8. Lemon Cheesecake:
  9. In a large bowl, beat cream cheese and sugar until smooth.
  10. Add eggs, one at a time, beating well after each addition and occasionally scraping down the inside of the bowl.
  11. Beat in sour cream, lemon juice, lemon zest, vanilla and flour until smooth.
  12. Pour cheesecake batter over baked crust and smooth top.
  13. Bake until the middle is set (no longer jiggling). This takes about 70 minutes.
  14. Let cool completely on wire rack then cover and refrigerate for at least 4 hours before removing from the pan.
  15. Run knife around inside of pan before removing cheesecake.
  16. Whipped Lemon Frosting:
  17. Put all ingredients into a large bowl and beat on medium speed until soft peaks form.
  18. Use whipped topping to decorate top of cheesecake.
  19. Optional: Could also top with toasted coconut. To toast coconut, place sweetened shredded coconut in a small frying pan over high heat, stirring constantly, until it starts to turn brown slightly. This will burn easily so make sure you are stirring it constantly and you remove it from the heat as soon as it's lightly browned. Cool toasted coconut completely before sprinkling over cheesecake.
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/2018/01/08/lemon-coconut-cheesecake/