The Best Lemon Cheesecake. Ever.

Exquisitely light and lemony. Perfectly sweet and tangy. Gorgeous sunshine yellow. Delightful coconut cookie crust. What you have here is the recipe for the best lemon cheesecake. Ever. Topped with lemony whipped cream, you don’t need to go searching for anything else.

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.

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

Instructions

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.
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.
Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat cream cheese, 3/4 cup granulated sugar, 2 tablespoons flour and 2 tablespoons milk until well combined (about 2 minutes on medium high speed). Scrape the bottom and sides of your bowl. Add 1 cup sour cream and stir until incorporated.
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for full recipes please see : theunlikelybaker.com