Description
Coconut speckled shortbread crust and a baked lemon cheesecake topping makes this the kind of tart dessert you can make for an afternoon treat or an event with friends.
Ingredients
Base
160 grams / 1 cup plain flour
22 grams / 1/4 cup desiccated coconut
30 grams / 1/4 cup cornflour
30 grams / 2 tablespoons butter, softened
28 grams / 2 tablespoons coconut oil
Filling
76 grams / 1/3 cup lemon juice
2 tablespoons lemon zest, finely chopped
100 grams / 1/2 cup superine/caster sugar
2 egg yolks, room temperature
600 grams / 1.3 pounds cream cheese, room temperature
Instructions
- Preheat the oven to 180°C/350F and line a baking tray with baking paper.
- Place the flours, desiccated coconut, butter and coconut oil in a bowl and mix with a fork until the mixture resembles rough breadcrumbs.
- Press into the tray in an even layer and bake for 10 minutes or until golden.
- Remove from the oven, but keep the temperature in the oven consistent.
- To make the cheesecake filling, place the lemon juice, zest and sugar in a saucepan and heat on medium, whisking until thickened and bubbling, approximately 3 minutes.
- Remove from the heat and allow to cool for 1 minute, add in the butter and egg yolks, whisking briskly until thickened and bright yellow in color.
- Set aside 3 tablespoons of the lemon curd
- Add in the cream cheese and whisk until it is a smooth mixture and no lumps remain (it will be quite firm and difficult to stir initially, but as it warms through this will lessen and the mixture will come together).
- Spoon on top of the biscuit base and spread out evenly.
- Place the unbaked cheesecake tray inside a larger baking tray and pour boiling water 1/3 way up the larger tray.
- Place in the oven and bake for approximately 35 minutes or until the cheesecake only jiggles in the center.
- Remove from the oven and allow to cool fully.
- Slice and serve.
Notes
Coconut oil sub: The coconut oil in the shortbread base does create a very slight coconut flavor, if you don't enjoy the flavor butter would make a great sub, though I have not tested this out.
Baking the biscuit base: Baking the the biscuit base prior to adding the cheesecake filling helps ensure the base doesn't become soggy with the filling, it will also help keep those bars nice and set when you want to cut.
Recipe by Roamingtaste
Nutrition
- Serving Size: 1 cheesecake bar
- Calories: 223 calories per serve