Venango County Recipe of the Day: Coconut-Lemon Cheesecake Dessert

| February 8, 2017

A tasty dessert for any occasion!

Coconut-Lemon Cheesecake Dessert

Ingredients

1-1/2 cups all-purpose flour
1 cup flaked coconut, toasted
3/4 cup butter, softened
1/2 cup confectioners’ sugar
Filling
1 – 8 oz. pkg. cream cheese, softened
2/3 cup sugar
2 eggs, lightly beaten
1/3 cup lemon juice
1 tbsp. grated lemon peel
Topping
1-1/2 cups sour cream
1/3 cup sugar
1/2 tsp. vanilla extract
1-1/2 cups flaked coconut, toasted

Directions

~Preheat oven at 350°.

~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 for 15 to 20 minutes.

~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 to 20 minutes.

~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 four hours before cutting.


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