Calling all Lemon & Coconut Lovers....
- Mountbaking
- Apr 7, 2018
- 2 min read
It's almost Summer time and don't we just all love the taste of summer in EVERYTHING...including desserts? Sometimes we just can't afford to go on a tropical vacation..so let us just have one in our mouth, by making this mouthwatering and quenching dessert. Scroll down for a yummy Lemon Coconut cheesecake...go ahead, you can thank me later :-)
Ingredients:
Ingredients: 3 packages of Philadelphia Cream Cheese 1/4 cup heavy whipping cream 1/2 cup lemon juice 1/2 cup UNSWEETENED coconut shreds 1 can of sweetened condensed milk 1 cup of sugar 1 packet of vanilla powder or 2 tsp of vanilla extract 2 TBSP of cornstarch 3 eggs For Lemon Glaze: 1 cup of water 1 cup of sugar 1 cup of Lemon juice Squeeze of 1 lemon Zest of 1 lemon 2 TBSP of Cornstarch For CRUST: 1 pack of tea crackers or graham crackers 1/2 cup of MELTED UNSALTED BUTTER Directions:
Preheat oven to 350 Degrees F/180 Degrees C. Prepare your crust by crushing them in a ziplock bag or grinding them in the food processor for about a 1minute. Melt unsalted butter, mix the crackers with your hand making sure the butter is well incorporated. Place the mixture in a large cheesecake pan, patting down to make sure it's compact. Place in oven for about 5 minutes.
Preparing the filling: mix on med-high cream cheese, eggs, vanilla and sugar until smooth and fluffy. Add heavy whipping cream, crème fresh, cornstarch, sweetened condensed milk, coconut shreds, lemon juice. Mix well. Pour batter over your crust. Place in a water bath about 1 inch of water in a roasting pan, making sure to cover the bottom of your cheesecake pan with aluminum foil before placing in the water bath. Bake cheesecake for about an hour until the center of the cheesecake will be slightly jiggly. Turn off oven and let cheesecake to cool down while oven is slightly open (this will prevent cheesecake from cracking!!!)
Preparing Lemon Glaze: in a sauce pan, place sugar, water, lemon juice, squeeze of 1 lemon, lemon zest , 2 TBLSP of cornstarch. Wisk until mixed well, place sauce pan on med-high heat and mix until sauce becomes thick in texture. Set aside.
Once cheesecake has cooled, pour cooled Lemon Glaze over it, place in fridge and refrigerate for 4 hours or overnight.
garnish as desired! For a visual of the recipe, watch my video below!
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