The Best Lemon Cheesecake. Ever.

Exquisitely light and lemony. Perfectly sweet and tangy. Gorgeous sunshine yellow.  Delightful coconut cookie crust. What you have here is the recipe for the best lemon cheesecake. Ever. Topped with lemony whipped cream, you don’t need to go searching for anything else.

Ingredients

For the coconut cookie crust:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup sweetened shredded coconut
• 4 tbsp unsalted buttermelted and cooled slightly

For the lemon cheesecake:

• 4 8-oz blocks cream cheese softened
• 3/4 cup granulated sugar
• 2 tbsp all purpose flour
• 2 tbsp milk
• 1 cup sour cream
• 4 pcs large eggs
• 2 packages 4-serving size lemon instant pudding

Instructions

1. Preheat oven to 300F if using a dark non-stick springform pan (if using a silver springform pan, preheat oven to 325F). Line the bottom of a 9-inch springform pan with parchment paper and set aside.
2. Mix 1 1/2 cups graham cracker crumbs, 1/2 cup sweetened shredded coconut and 4 tablespoons melted butter until the mixture is evenly moist. Press onto the bottom of your pan and bake for 10 minutes. Take out of oven and allow to cool while you work on your cheesecake.

FULL RECIPE https://theunlikelybaker.com/