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Before you jump to My Lemon and Coconut Cheesecake recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
Healthy eating is now a great deal more popular than in the past and rightfully so. There are numerous illnesses related to a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and hypertension. No matter where you look, people are encouraging you to live a healthier way of living but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a bad way. In all probability, most people believe that it takes too much work to eat healthily and that they will have to drastically change their lifestyle. In reality, however, simply making a couple of small changes can positively affect day-to-day eating habits.
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Thus, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your everyday life.
We hope you got benefit 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 do it.
The ingredients needed to prepare My Lemon and Coconut Cheesecake:
- Prepare crust
- Use Ginger Biscuits crushed
- Get Butter
- Get Brown Sugar
- Use Desicated Coconut
- Take filling
- Provide Mascapone
- Take Condense Milk
- Take Lemons (Juice and Rind)
- Prepare Fresh Cream
- You need Desicated Coconut
- Prepare TOPPING- Crushed Coconut Lemon Macaroons
- Take Egg White
- Get Desicated Coconut
- Take Vanilla Essence
- Provide Condense Milk
- Provide Lemon Juice
- You need Lemon Rind
Steps to make My Lemon and Coconut Cheesecake:
- To make the crust
- Melt butter in a saucepan then add in the brown sugar, coconut and crushed ginger biscuits.
- Once combined spread and press down onto base of a springform cake tin. Cool in fridge whilst preparing the filling.
- To make the filling
- Whisk together the mascapone and condense milk until smooth.
- Mix in the lemon rind.
- Add Cream and whisk until thick whilst slowly adding the lemon juice a little bit at a time.
- Fold in the desicated coconut.
- Spread evenly over the crust.
- Place in fridge whilst preparing the topping.
- To make the topping
- Mix topping ingredients until well combined.
- Spread onto a baking sheet and bake until slightly browned and crisp.
- Allow to cool then crush or process until fine.
- Spread topping over cheesecake and press down slightly.
- Allow cheesecake to set in fridge overnight.
- Enjoy
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