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My Lemon and Coconut Cheesecake
My Lemon and Coconut Cheesecake

Before you jump to My Lemon and Coconut Cheesecake recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Affected By The Foods You Choose To Consume.

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Additionally when it comes to having a dessert soon after your meals you should consider having various citrus fruits. Citrus fruits also present you with vitamin C, along with other vitamins and also minerals that can help keep you healthy. You may also want to put together a number of things like orange sections, shredded coconut blended with a teaspoon of honey.

By simply following a few of the suggestions above you will find that you’ll be living a healthier life. The pre packaged processed foods that you can get in any store is in addition not good for you and as an alternative you should be cooking fresh nourishing foods.

We hope you got benefit from reading it, now let’s go back to my lemon and coconut cheesecake recipe. You can cook my lemon and coconut cheesecake using 18 ingredients and 17 steps. Here is how you achieve that.

The ingredients needed to make My Lemon and Coconut Cheesecake:
  1. Take crust
  2. Provide Ginger Biscuits crushed
  3. You need Butter
  4. Prepare Brown Sugar
  5. Take Desicated Coconut
  6. Get filling
  7. Provide Mascapone
  8. Provide Condense Milk
  9. Take Lemons (Juice and Rind)
  10. Provide Fresh Cream
  11. Prepare Desicated Coconut
  12. You need TOPPING- Crushed Coconut Lemon Macaroons
  13. Prepare Egg White
  14. Take Desicated Coconut
  15. Take Vanilla Essence
  16. Take Condense Milk
  17. You need Lemon Juice
  18. Provide Lemon Rind
Instructions to make My Lemon and Coconut Cheesecake:
  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

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