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My Lemon and Coconut Cheesecake
My Lemon and Coconut Cheesecake

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We hope you got insight from reading it, now let’s go back to my lemon and coconut cheesecake recipe. To make my lemon and coconut cheesecake you need 18 ingredients and 17 steps. Here is how you achieve it.

The ingredients needed to cook My Lemon and Coconut Cheesecake:
  1. Prepare crust
  2. Take 1 Packet (200 g) Ginger Biscuits crushed
  3. Provide 50 g Butter
  4. Get 1 tsp Brown Sugar
  5. Take 1 tsp Desicated Coconut
  6. Provide filling
  7. Take 250 g Mascapone
  8. Use 385 g Condense Milk
  9. Use 2 Lemons (Juice and Rind)
  10. Get 250 ml Fresh Cream
  11. You need 1/2 Cup Desicated Coconut
  12. You need TOPPING- Crushed Coconut Lemon Macaroons
  13. Prepare 1 Egg White
  14. Take 1 Cup Desicated Coconut
  15. Prepare 5 ml Vanilla Essence
  16. Provide 1/4 Cup Condense Milk
  17. Prepare 1 tsp Lemon Juice
  18. Take 1/2 tsp 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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