Ingredients
8 oz coconut cookies
8 oz cream cheese, chopped, at room temperature
3 oz lemon curd
1 tsp finely grated lemon zest
1 tsp vanilla extract
1 tbsp sugar
1 None lemon, sliced, to serve
Method
Sources
📖
RecipeNLG
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Mutant coconut meat — halo-halo, ice cream, Filipino desserts
Filipino cassava cake — dense, sweet, coconut milk, caramelized top
Coconut milk dessert base — ginataang bilo-bilo, halo-halo mix
Humidity-controlled cheese storage — keep artisan cheese perfect
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Mutant coconut meat — halo-halo, ice cream, Filipino desserts
Filipino cassava cake — dense, sweet, coconut milk, caramelized top
Coconut milk dessert base — ginataang bilo-bilo, halo-halo mix
Humidity-controlled cheese storage — keep artisan cheese perfect
You're reading one of recipes available free. Full library with Gastronome.
For the bases, arrange 4 cookies on a microwave-safe plate. Microwave on medium-high power 15-20 seconds, until softened. Use your fingers to gently press each cookie into a recess of a 12-cup shallow patty pan. Repeat with remaining biscuits. Cool. Meanwhile, for the filling, beat cream cheese and lemon curd together with an electric mixer until smooth. Stir in lemon zest and vanilla. Spoon 1 tbsp of filling into each cookie base. Chill. For the candied lemons, heat a small frying pan on medium. Sprinkle sugar on lemon slices. Cook, turning, 2-3 mins, until caramelized. Cool before topping each cheesecake with a candied lemon slice. Chill until ready to serve.