1 1/2 c graham cracker crumbs
1/2 c sweetened shredded coconut
4 T unsalted butter, melted and cooled slightly
Preheat oven to 300 F if using a dark non-stick springform pan (if using a silver springform pan, preheat oven to 325 F). Line the bottom of a 9″ springform pan with parchment paper and set aside. Mix graham cracker crumbs, sweetened shredded coconut and melted butter until the mix is evenly moist. Press onto the bottom of your pan and bake for 10 min. Take out of oven and allow to cool while you work on your cheesecake.
4 blocks 8 oz cream cheese, softened
3/4 c sugar
2 T flour
2 T milk
1 c sour cream
4 large eggs
2, 4 serving size lemon instant pudding
Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat cream cheese, sugar, flour and milk until well combined (about 2 min on medium high speed). Scrape the bottom and sides of your bowl. Add sour cream and stir until incorporated. Switch to low speed and add eggs 1 at a time until each one is just blended. Then add lemon instant pudding and stir until combined. The batter will look a little like scrambled eggs at this point, that’s OK. Take a roasting pan (or a fairly large baking dish) filled with hot water and put it at the bottom rack of your oven. Put your cheesecake on the middle rack and bake for an hour or until the cheesecake is puffy, still wobbly in the middle and the edges are starting to turn brown and separating from the edge of the pan. Turn the oven off. Open the oven door slightly and keep the cheesecake in the oven for another hour. Take the cheesecake out of the pan by carefully running a sharp knife along the edge of the pan before releasing it. Chill in the refrigerator completely – at least 4 hours (preferably overnight). Serve with a dollop of whipped cream if desired.
Whipped Cream (Opt)
1 pt whipped cream
1 T lemon zest
Add lemon zest when you reach medium peaks. Then continue beating until stiff peaks. Be careful not to over beat.
Tagged: Cakes Cookies & Squares