The Best Lemon Cheesecake. Ever.

So on Monday, I professed my love for my chocolate cake with chocolate fudge frosting which I said was (and I quote), the best, the chocolatiest chocolate cake ever. It was so good it made me kind of, uhm, doubt my loyalties to Team Lemon.

It is an outstanding chocolate cake. It really is. But after much thought, I’ve decided that I still prefer lemon desserts over chocolate ones.

And to prove my lemon devotion, I present to you the best lemon cheesecake ever.

Lemon desserts rule
Lemon desserts are delightful. They are light and fresh and just a dose of sunshine after a heavy meal or on a gloomy day (preferably with tea).

Ok, biased person talking. But have you checked these out?

Ingredients

• For the coconut cookie crust:
• 1 1/2 cups graham cracker crumbs
• 1/2 cup sweetened shredded coconut
• 4 tbsp unsalted butter melted 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
• US Customary - Metric

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.
3. ......................................

for full recipes please see : theunlikelybaker.com

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