Lemon Coconut Cheesecake

Ingredients for 1 servings:

• 300 g biscuit(s) (Lotus cinnamon biscuits)
• 125 g butter
• 400 g cream cheese
• 1 packet of vanilla sugar
• 2 large lemons
• 8 tbsp sugar
• 400 ml cream
• 5 sheets of gelatin
• 100 ml water
• 200 ml coconut milk
• some desiccated coconut
• some lemon zest

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours 20 minutes; Total time approx. 4 hours 5 minutes

without oven

Place the biscuits in a freezer bag and pound into crumbs using a meat mallet. Transfer to a bowl and knead with the butter. Press the mixture into a 26cm or 28cm springform pan lined with baking paper to form the base. Refrigerate for 20 minutes. For the topping, soak the gelatine in water and, once softened, heat it with 4 tablespoons of sugar while stirring until dissolved. Once the gelatine has dissolved, add the coconut milk and stir. Once the mixture is warm, remove from the heat. Mix the Philadelphia with 4 tablespoons of sugar, the vanilla sugar, and the lemon juice. Mix the gelatine into the cream. Whip the cream until stiff and stir into the cream. Remove the base from the refrigerator and spread the cream over the base. Let it set in the refrigerator for about 3 hours, or make it the day before eating; it’s even better that way. Sprinkle with desiccated coconut and grated lemon zest before serving.