Description
This Lemon Coconut Cheesecake is a creamy and delicious dessert that combines the flavors of lemon and coconut, perfect for any occasion.
Ingredients
Scale
- 1½ cups crushed digestive biscuits or graham crackers
- ⅓ cup melted butter
- 2 tbsp brown sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup coconut cream
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ½ cup lemon curd
- Whipped cream
- Toasted shredded coconut
- Lemon slices
Instructions
- Make the crust: Combine crushed biscuits, melted butter, and brown sugar. Press into a springform pan. Bake for 10 minutes at 160°C (325°F). Cool.
- Prepare the cheesecake filling: Beat cream cheese until smooth. Mix in sugar until creamy. Add eggs one at a time. Add coconut cream, lemon zest, lemon juice, and vanilla. Pour over the cooled crust.
- Bake & cool: Place pan in a water bath. Bake for 50–60 minutes until the center is just set. Turn off the oven and leave inside for 1 hour. Refrigerate for 4+ hours or overnight.
- Finish & serve: Spread lemon curd on top. Pipe whipped cream. Add toasted coconut and lemon slices.
Notes
- This cheesecake can be made a day in advance for better flavor.
- Let the cheesecake come to room temperature before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg