Recipes My Lemon and Coconut Cheesecake simple

My Lemon and Coconut Cheesecake - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this My Lemon and Coconut Cheesecake! A quick and easy dinner that is ready in under 35 minutes!

You can cook My Lemon and Coconut Cheesecake with 18 Ingredients and 17 steps. See the following guide!

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

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.