Coconut and Lemon Cheesecake

Here I present an Italian version of the coconut and lemon cheesecake, an exotic and fresh variant. Here are the ingredients and the procedure for making it.

Ingredients

For the base:

• 200 g of dry biscuits (like Digestive)
• 100 g of melted butter
• 50 g of shredded coconut

For the filling:

• 500 g of creamy cheese (like Philadelphia)
• 200 g of sugar
• 200 ml of fresh cream
• 3 eggs
• Juice and grated zest of 2 lemons
• 50 g of shredded coconut

For decoration:

• Toasted coconut flakes
• Lemon slices

Preparation

1. Begin by preparing the base. Finely chop the biscuits and mix them with the melted butter and shredded coconut until you have a homogeneous mixture.

2. Line the bottom of a springform pan (about 22-24 cm in diameter) with parchment paper, then pour in the biscuit mixture and compact it well with the back of a spoon. Put in the refrigerator to cool for about 30 minutes.

3. For the filling, in a large bowl, mix the creamy cheese with the sugar until smooth. Add the cream, eggs, lemon juice and zest, and the shredded coconut. Beat well until the mixture is uniform.

4. Pour the cream obtained over the biscuit base and level with a spatula.

5. Cook in a preheated oven at 160°C for about 1 hour or until the surface looks golden and the center slightly wobbly.

6. Remove the cheesecake from the oven and let it cool completely, then place it in the refrigerator for at least 4 hours before serving.

7. Before serving, decorate with toasted coconut flakes and lemon slices for a touch of freshness and beauty.

Curiosity

The cheesecake is a dessert with an international flair, but this version with coconut and lemon instantly transports your mind to tropical landscapes. Coconut, with its exotic flavor, pairs very well with the acidity of lemon, creating a perfect balance for a summer dessert or to end a meal with a note of freshness.

If you have another variation in mind or would like to pair a wine or cocktail with this dessert, feel free to ask!