Raspberry Lemon Cheesecake With A Coconut Macaroon

Name: Raspberry Lemon Cheesecake With A Coconut Macaroon Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Eggs, At Room Temperature, Divided; 2 cups Sweetened Shredded Coconut; 1/4 teaspoons Salt, Divided; 1/4 cups Lemon Juice; 24 ounces, weight Cream Cheese, At Room Temperature; 1-1/4 cup Granulated Sugar; 2 whole Medium Lemons; 1/2 teaspoons Vanilla Extract; 1/2 cubes Sour Cream; 1 cup Fresh Raspberries, Plus Extra To Garnish

Servings: persons

1
Preheat the oven to 325 F. Line a 9-inch spring form pan with foil. Grease the foil with butter or vegetable oil.
2
Make the crust. Place two egg whites in a mixing bowl. Reserve the egg yolks for later. Add the coconut and 1/8 teaspoon salt into the whites and mix well.
3
Press the coconut mixture evenly into the bottom of the pan. Bake for 15 minutes, until golden brown around the edges.
4
Make the filling. Zest the two lemons. Set zest aside then juice the lemons. In a mixing bowl using an electric mixer, beat together the cream cheese and sugar until light and fluffy. Mix in 1/8 teaspoon salt, lemon juice, lemon zest and vanilla extract.
5
Mix in the remaining whole eggs one at a time, mixing until just combined. Do the same for the two egg yolks left over from making the crust. Don't over-mix at the point, or else your cheesecake might crack in the oven.
6
Fold in the sour cream, followed by the raspberries. Pour the batter into the spring form pan on top of the crust and smooth the top.
7
Bake for 50-55 minutes, or until the center is just set, but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake sit in the oven for another 15 minutes before taking it out. Cool completely, then refrigerate overnight.
8
Slice and serve with additional raspberries.

866

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 whole Eggs, At Room Temperature, Divided, 2 cups Sweetened Shredded Coconut, 1/4 teaspoons Salt, Divided, 1/4 cups Lemon Juice, and more.

Yes, Raspberry Lemon Cheesecake With A Coconut Macaroon Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Lemon Cheesecake With A Coconut Macaroon Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions