Coconut-Lemon Cheesecake Dessert |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 15 |
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This refreshing dessert was a hit when I brought it to our ladies fellowship meeting at church. Everyone loved the buttery coconut crust, lemony filling and sour cream topping.Leslie Dickson, Buffalo, WY Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1 cup flaked coconut, toasted |
3/4 cup butter, softened |
1/2 cup confectioners' sugar |
filling: |
1 package (8 ounces) cream cheese, softened |
2/3 cup sugar |
2 eggs, lightly beaten |
1/3 cup lemon juice |
1 tablespoon grated lemon peel |
topping: |
1-1/2 cups sour cream |
1/3 cup sugar |
1/2 teaspoon vanilla extract |
1-1/2 cups flaked coconut, toasted |
Directions:
1. Place the flour, coconut, butter and confectioners' sugar in a food processor; cover and process until combined. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15-20 minutes or until lightly browned.
2. In a small bowl, beat cream cheese and sugar until light and fluffy. Beat in the eggs, lemon juice and peel just until combined. Pour over crust. Bake for 18-20 minutes or until edges are lightly browned and filling is set.
3. Combine the sour cream, sugar and vanilla; spread over filling. Sprinkle with coconut. Bake 10 minutes longer. Cool on a wire rack. Refrigerate for at least 4 hours before cutting. Yield: 15 servings.
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