Coconut - Lemon Cheesecake Recipe
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the crust
Crush the digestive biscuits in a food processor until fine. Mix with melted butter and press into the bottom of a springform pan. Chill in the refrigerator for 30 minutes.
- 2
Make the filling
In a mixing bowl, beat the cream cheese and sugar until smooth. Add the coconut cream, lemon juice, and lemon zest, mixing until combined.
- 3
Prepare the gelatin
In a small bowl, dissolve the gelatin powder in the water. Let it sit for about 5 minutes, then heat in the microwave for 10-15 seconds until melted. Stir into the cream cheese mixture.
- 4
Combine and chill
Pour the filling over the chilled crust and smooth the top. Sprinkle desiccated coconut on top. Refrigerate for at least 4 hours or until set.
- 5
Serve
Remove the cheesecake from the springform pan, slice, and serve chilled. Enjoy!