Coconut-Lemon Cheesecake Dessert

Name: Coconut-Lemon Cheesecake Dessert
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 15
Cuisine: Global
Ingredients: 170 grams butter, softened; 128 grams flaked coconut, toasted; 60 grams confectioners sugar; 227 grams package cream cheese, softened; 2 eggs, lightly beaten; 188 grams all-purpose flour; 81 milliliters lemon juice; 1 Tbsp grated lemon peel; 345 milliliters sour cream; 67 grams sugar; 1 teaspoons vanilla extract

Coconut-Lemon Cheesecake Dessert requires approximately 55 minutes from start to finish. This recipe serves 15. One portion of this dish contains around 4g of protein, 25g of fat, and a total of 324 calories. A mixture of eggs, cream cheese, lemon juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a very affordable dessert. It is a good option if you're following a lacto ovo vegetarian diet. If you like this recipe, you might also like recipes such as Coconut Cheesecake No Bake Dessert, Favorite Lemon Cheesecake Dessert, and Raw Lemon Coconut Cheesecake Bars.

Instructions

Place the flour, coconut, butter and confectioners' sugar in a food processor; cover and process until combined. Press into an ungreased 13-in. x 9-in. baking dish.

Ingredients you will need

Powdered Sugar

Coconut

Butter

All Purpose Flour

Equipment you will use

Food Processor

Baking Pan

Bake at 350° for 15-20 minutes or until lightly browned.

Equipment you will use

Oven

In a small bowl, beat cream cheese and sugar until light and fluffy. Beat in the eggs, lemon juice and peel just until combined.

Ingredients you will need

Cream Cheese

Lemon Juice

Sugar

Egg

Equipment you will use

Bowl

Pour over crust.

Ingredients you will need

Crust

Bake for 18-20 minutes or until edges are lightly browned and filling is set.

Equipment you will use

Oven

Combine the sour cream, sugar and vanilla; spread over filling.

Ingredients you will need

Sour Cream

Vanilla

Spread

Sugar

Sprinkle with coconut.

Ingredients you will need

Coconut

Bake 10 minutes longer. Cool on a wire rack. Refrigerate for at least 4 hours before cutting.

Equipment you will use

Wire Rack

Oven

Equipment

Ingredients

Servings:

170grams

butter, softened 128grams

flaked coconut, toasted 60grams

confectioners' sugar 227grams

package cream cheese, softened 2

eggs, lightly beaten 188grams

all-purpose flour 81milliliters

lemon juice 1Tbsp

grated lemon peel 345milliliters

sour cream 67grams

sugar 1teaspoons

vanilla extract

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Late Harvest Riesling, Lambrusco Dolce, and Sauternes are great choices for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Cupcake Vineyards Pinot Noir with a 4.2 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.