leaves and flowers has published this great
Lemon Coconut Cheesecake recipe using our
Let’s Do…Organic® Coconut Flour!
Lemon Coconut Cheesecake
makes one 10" cheesecake
Crust
- 9 ounces lemon cookies (I used Back to Nature's California Lemon)
- 4 ounces shredded or flaked coconut
- 1/2 cup shortening
Crush the cookies & coconut to crumbs in a food processor. While those are being pulsed, melt the shortening. Pour over the cookie crumbs and mix until fully incorporated. If the cookie crumbs still aren't wet enough to hold together when you squeeze it in your hands, then add another tablespoon or two of shortening. Press into the bottom and up the sides of your springform pan.
Cheesecake Filling
- 3/4 cup coconut milk
- 3 tablespoon EnerG Egg Replacer
- 28 oz Tofutti cream cheese (3 1/2 tubs)
- 1/4 cup Let’s Do…Organic® Coconut Flour
- 1 cup sugar
- scraping of one vanilla bean
- zest of one lemon
Heat oven to 350 degrees Fahrenheit. Warm the coconut milk and whisk in the egg replacer. Allow to slightly cool & thicken for several minutes. Meanwhile in the bowl of a standing mixer with the paddle attachment, combine all the remaining ingredients. Add coconut milk and beat until the batter is smooth. Pour into to springform pan, smoothing the top of the cheesecake. Bake for 40 minutes or until the center of the cheesecake is only slightly wiggly but appears firm. Allow to cool overnight. I topped it with coconut whip, additional lemon cookies, and tons of toasted coconut flakes.
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Republished by EdwardandSons.com
