lemon cheesecake recipe, coconut macarons, coconut recipe, cheesecake flavor idea, dessert idea, fancy cake
This recipe is for the most delicious, creamy and smooth lemon coconut cheesecake! Made with a coconut macaroon crust and meringue kisses!
This Lemon Coconut Cheesecake with meringue kisses is an impressive dessert and it’s one to save for a special occasion. It is a bit of work, that’s true with all the different layers but it tastes so perfectly delicious all together.
It’s a tradition that I make a cheesecake for Ninas birthdays. I’m baking every year a different one for her! This year I baked her this delicious lemon Coconut Cheesecake spread with homemade orange marmalade and then topped with meringue and caramelized it with a blowtorch!
lemon cheesecake recipe, coconut macarons, coconut recipe, cheesecake flavor idea, dessert idea, fancy cake
Why is the cheesecake not baked in a waterbath?
I am sharing the same opinion of Yotam Ottolenghi which is written in his book “Sweet”. Although a lot of people bake their cheesecake in a water bath (Bain-marie). Where the individual cake or cheesecakes sit in a large tray, which is filled with warm water before going into the oven. I am not a huge fan of this. The rationale behind the water bath is that because the temperature of the water cannot rise above 100°C, the cheesecakes will cook evenly, resulting in a smooth, creamy texture. While it does makes sense in theory, I think it’s rather messy and dangerous, especially carrying a tray with hot water and I’ve burned myself a lot of times! And the other thing which could happen is that sometimes the water can seep in and result in a soggy crust.
The baking method I prefer is the long slow bake and the long slow cooling.
lemon cheesecake recipe, coconut macarons, coconut recipe, cheesecake flavor idea, dessert idea, fancy cake
Why do I need to chill it so long?
Please let the cheesecake chill in the fridge for at least six hours before serving. The purpose of this long, cold nap is for texture. If your cake is still room temp in the middle, it won’t be silky, smooth, and perfect. It will be sort of eggy, crumbly, and almost foamy.
Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest ❤️
Love, Antonia
Maybe you would like to have a look at my scrumptious no bake white chocolate berry tart? It’s very easy to make and soooo good.
Lemon Coconut Cheesecake with Meringue topping
Course: cake, celebration cake, DessertCuisine: American12
30
minutes2
hours20
minutes730
kcalThis recipe is for the most delicious, creamy and smooth lemon cheesecake! Made with a coconut macaroon crust and meringue topping!
Keep the screen of your device on
Ingredients
- Coconut Crust
360 g 360 desiccated coconut 4 cups
100 g 100 brown sugar 1/2 cup
60 g 60 butter, melted 1/4 cup
3 3 egg whites
- Lemon Cheesecake
2 2 lemons
900 g 900 cream cheese 32 oz
250 g 250 granulated sugar 1 cup
1 tsp 1 vanilla extract
30 g 30 flour 1/4 cup
250 ml 250 sour cream 9 oz
3 3 eggs
1 1 egg yolk
- Meringue topping
2 2 egg white
140 g 140 sugar 2/3 cup
- 3 tbsp homemade blood orange vanilla marmelade
Directions
- Preheat oven to 180°C and lightly grease a 22cm spring form
- Coconut base
- In a large bowl or food processor, mix the coconut, brown sugar, egg whites and melted butter together. Press the coconut mixture into the cake pan and firmly along the sides and base. Cover the edge with foil (so they don't get burned) and bake for 20 minutes. Set aside to cool.
- Change the oven heat to 200°C
- Cheesecake filling
- In a bowl of a standmixer combine cream cheese and sugar until smooth and creamy. Add the vanilla extract, the lemon juice and zests of 2 lemons. Mix. Add the flour. mix. Add the sour cream and combine for several minutes. Then add the eggs and the egg yolk one at the time
- Place the mixture in to the coconut shell and bake in the middle of the oven for 10 minutes at 200°C. Then change the oven temperature to 110°C (DON'T OPEN THE OVEN DOOR) and bake for 60 minutes. Turn off the oven and let the cake stand in the afterwarmth of the oven for 50 minutes. Still don't open the oven door! After 50 minutes get it out, set aside and let it cool. Refrigerate the cheesecake for at least 6 hours or over the night.
- The next day spread orange marmelade on top.
- Meringue topping
- For the baiser, in a bowl of a stand mixer with the whisk attachment, beat the 2 egg whites until stiff and add the sugar slowly. With a pastry bag pipe the baiser mixture on top of the cheesecake and make it caramelize with a flambee burner.
Equipment
- Springform 22cm
Nutrition Facts
- Calories: 730kcal
- Carbohydrates: 55g
- Protein: 10g
- Fat: 55g
- Saturated Fat: 37g
- Cholesterol: 161mg
- Sodium: 344mg
- Potassium: 367mg
- Fiber: 5g
- Sugar: 46g
- Vitamin A: 1343IU
- Vitamin C: 10mg
- Calcium: 125mg
- Iron: 2mg
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lemon cheesecake recipe, coconut macarons, coconut recipe, cheesecake flavor idea, dessert idea, fancy cake
