My Lemon and Coconut Cheesecake

Name: My Lemon and Coconut Cheesecake
Yield: 6 to 8 servings
Cuisine: South African
Ingredients: 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 Condensed 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 Condensed Milk; 1 tsp Lemon Juice; 1/2 tsp Lemon Rind

Navitha @cook_2926118

A decadent end to the festive season with my hubby's favourite... Cheesecake

Navitha @cook_2926118

A decadent end to the festive season with my hubby's favourite... Cheesecake

Saved

Ingredients

6 to 8 servings

crust
1 Packet (200 g)Ginger Biscuits crushed
50 gButter
1 tspBrown Sugar
1 tspDesicated Coconut
filling
250 gMascapone
385 gCondensed Milk
2Lemons (Juice and Rind)
250 mlFresh Cream
1/2 CupDesicated Coconut
TOPPING- Crushed Coconut Lemon Macaroons
1Egg White
1 CupDesicated Coconut
5 mlVanilla Essence
1/4 CupCondensed Milk
1 tspLemon Juice
1/2 tspLemon Rind

Saved

Steps

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 condensed 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