Junior's Lemon Coconut Cheesecake

Indulge in the luscious flavors of Junior's Lemon Coconut Cheesecake—a dessert that strikes the perfect balance between tangy, creamy, and tropical. Featuring a buttery graham cracker crust, a velvety cheesecake filling infused with fresh lemon juice, zesty lemon zest, and a hint of coconut extract, this show-stopping treat is crowned with fluffy whipped cream and a sprinkle of toasted coconut. Each bite melts in your mouth, offering a medley of bright citrus notes and nutty sweetness, making it an irresistible centerpiece for any celebration. With easy-to-follow steps and just 25 minutes of prep time, this cheesecake is a true crowd-pleaser that'll turn your kitchen into a dessert haven. Serve it chilled for the ultimate refreshing finale to your meal!

Nutriscore Rating: 43/100

Prep Time:25 mins

Cook Time:75 mins

Total Time:100 mins

Servings: 12

Ingredients

• 1.5 cups graham cracker crumbs
• 0.25 cups unsalted butter, melted
• 0.25 cups granulated sugar
• 24 oz cream cheese, softened
• 1 cups granulated sugar
• 3 large eggs
• 0.75 cups sour cream
• 0.25 cups fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp coconut extract
• 0.5 cups sweetened shredded coconut
• 1 cups heavy cream
• 2 tbsp powdered sugar
• 0.25 cups toasted shredded coconut (for garnish)

Directions

Step 1

Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.

Step 2

In a medium bowl, mix graham cracker crumbs, melted butter, and 0.25 cups granulated sugar. Press the mixture firmly into the bottom of the pan to form the crust. Set aside.

Step 3

In a large mixing bowl, beat softened cream cheese and 1 cup sugar with an electric mixer on medium speed until smooth and creamy, about 3 minutes.

Step 4

Add eggs one at a time, beating well after each addition, then mix in sour cream, lemon juice, lemon zest, and coconut extract until fully combined.

Step 5

Fold in the sweetened shredded coconut gently with a spatula.

Step 6

Pour the cheesecake batter over the prepared crust and spread evenly.

Step 7

Place the springform pan onto a baking sheet. Bake for 65-75 minutes, or until the center is just set and the edges are lightly golden.

Step 8

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly.

Step 9

Remove the cheesecake from the oven, run a knife around the edges to loosen, and let it cool completely at room temperature. Then, refrigerate for at least 6 hours or overnight.

Step 10

Before serving, whip heavy cream and powdered sugar together until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake.

Step 11

Sprinkle toasted shredded coconut on top as a garnish for an added touch. Slice and serve!

Nutrition Facts

Serving size	(1922.6g)

Amount per serving	% Daily Value*
Calories	6611.5

Total Fat 484.3g	0%
Saturated Fat 298.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1766.7mg	0%
Sodium 3821.2mg	0%
Total Carbohydrate 505.1g	0%
Dietary Fiber 17.1g	0%
Total Sugars 365.4g
Protein 85.7g	0%

Vitamin D 120IU	0%
Calcium 1129.4mg	0%
Iron 13.5mg	0%
Potassium 1522.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.8%

Protein: 5.1%

Carbs: 30.1%