Lemon coconut cheesecake recipe

Lemon Coconut Cheesecake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Lemon Coconut Cheesecake recipe is a delightful and refreshing dessert that combines the tangy flavor of lemons with the tropical taste of coconut. The creamy and smooth cheesecake filling is perfectly balanced with the zesty lemon zest and juice, creating a burst of flavor in every bite. Topped with a sprinkle of shredded coconut, this dessert is not only delicious but also visually appealing. Whether you are hosting a dinner party or simply want to treat yourself, this recipe is sure to impress.

Keywords: Lemon, Coconut, Cheesecake, Dessert, Refreshing.

Lemon coconut cheesecake recipe details

Lemon coconut cheesecake recipe, recipe Rating: 4.6
Number of votes:110 

Ingredients

	For the cheesecake layer:
700 g	cream cheese, softened
200 g	sugar
3 tbsp	cornstarch
1 tbsp	vanille extract
2	eggs
160 ml	heavy or whipping cream
	For the 1 layer sponge cake:
60 g	sifted flour
1 tsp	baking powder
1 pinch(es)	salt
4	eggs, seperated
90 g	sugar
1 tsp	vanilla extract
25 tsp	lemon extract
3 tbsp	butter, melted
25 tsp	cream of tartar
	For the lemon custard:
3	egg yolks
130 g	sugar
50 g	cornstarch
1 pinch(es)	salt
240 ml	cold water
1 tsp	grated lemon rind
60 ml	lemon juice
2 tbsp	butter
1 tsp	vanilla extract
5 tsp	lemon extract
	For the frosting and decorating:
15 tbsp	granulated gelatin
3 tbsp	cold water
900 ml	heavy or whipping cream
50 g	sugar
1 tbsp	vanilla extract
300 g	flaked coconut

Instructions

Cheesecake Layer:
Butter the bottom and sides of a 9-inch springform pan. Wrap the outside of the springform with aluminium foil, covering the bottom and extending all the way up the sides.

Put one third of the cream cheese, one third of the sugar and the cornstarch in a bowl and beat with an electric mixer on low until creamy (about 3 minutes). Blend in the remaining cream cheese, one package at a time. After that beat in the remaining sugar, then the vanilla extract. Blend in the eggs, one at a time, beating well after each addition. Beat in the cream until it is completely blended, but be careful not to overmix.

Now spoon the batter into the foil-wrapped springform and place it in a large shallow pan containing hot water that comes about 2cm up the sides of the springform.

Bake the cheesecake at 175°C for about 75 minutes.

Remove the cake from the water bath, transfer to a wire rack, and cool in the pan for about 2 hours. Refrigerate the cake until it is completely cold.

Sponge Cake:
Butter the bottom and sides of a 9-inch springform pan and line its bottom with waxed or parchment paper.

Sift the flour, baking powder and salt together in a bowl. Beat the egg yolks in a large bowl with and electric mixer on high for about 3 minutes. Slowly add half of the sugar and beat until thick (about 5 minutes more). Beat in the extracts. Sift the flour mixture over the batter and stir carefully in by hand. Blend in the melted butter. Beat the egg whites and cream of tartar in a bowl. Add remaining sugar and beat until stiff peaks form. Carefully fold the whites into the sponge cake batter.

Bake at 175°C for about 15 minutes until golden.

Let it cool on a wire rack for some minutes, then turn out and peel off the paper liner before letting it cool completely.

Lemon Custard:
Beat the egg yolks with the mixer on high about 5 minutes until thick and light golden. Combine the sugar, cornstarch and salt together in a saucepan. Whisk in the water until smooth and all the cornstarch lumps have disappeared.

Cook the custard over medium heat, stirring constantly, until it comes to a boil, turns clear, and thickens, the immediately remove from the heat. Spoon about 200ml of the cornstarch mixture into the egg yolks, then return all of it to the saucepan. Stir over low heat just until the mixture begins to cook (be careful not to overcook). Remove from the heat and stir in the lemon rind and juice, butter and extracts. Transfer to a bowl, place a piece of plastic wrap directly on its surface and refrigerate until cold (at least 1 hour).

Frosting:
Place the gelatin in a heatproof measuring cup. Stir in the cold water and let stand until it swells and thickens. Cook in the microwave on high for about 30 seconds or over a pan of simmering water for about 1 minute, until clear and completely melted.

Whip the cream until it thickens. With the mixer still running, add the sugar and beat just until the cream stands up in peaks. Beat in the vanilla. Add the melted gelatin all at once and beat until thoroughly incorporated. Refrigerate the cream and do not forget to save some frosting and some lemon custard for decorations.

Finally place the sponge cake, top side down, on a cake plate. Spread with a thin layer of whipped cream, sprinkle with some coconut flakes and gently spread with half of the lemon custard. Carefully place the cheesecake on the sponge cake layer. Top it with some whipped cream, sprinkle with some coconut flakes and spread with the remaining lemon custard.

To decorate frost the top and sides of the cake with the prepared frosting. Place some coconut flakes on the side of the cake and sprinkle the rest on top.

Preparation time:
ca. 1 hr 30 min
Resting time:
ca. 6 hrs
Grade of difficulty:
tricky
Calories per portion:
n/a