Lemon Coconut Cheesecake
Shannon Roche and Meagan Benz
Crust Vegan Bakery
- 3/4 cup coconut milk
- 3 tablespoon EnerG Egg Replacer
- 28 oz vegan cream cheese (we use the classic Tofutti)
- 1/4 cup coconut flour
- 1 cup sugar
- Scraping of one vanilla bean
- Zest of one lemon
- 9 ounces lemon cookies (I used Back to Nature’s California Lemon)
- 4 ounces shredded or flaked coconut
- 1/2 cup vegan butter
Crush the cookies and coconut to crumbs in a food processor.
While those are being pulsed, melt the “butter.”
Pour over the cookie crumbs and mix until fully incorporated. If the cookie crumbs still aren’t wet enough to hold together when you squeeze it in your hands, then add another tablespoon or two of shortening. Press into the bottom and up the sides of your springform pan.
Heat oven to 350 degrees Fahrenheit.
Warm the coconut milk and whisk in the egg replacer. Allow to slightly cool and thicken for several minutes.
Meanwhile in the bowl of a standing mixer with the paddle attachment, combine all the remaining ingredients. Add coconut milk and beat until the batter is smooth.
Pour into a springform pan, smoothing the top of the cheesecake. Bake for 40-50 minutes or until the center of the cheesecake is only slightly wiggly but appears firm. Allow to cool overnight.
We topped it with coconut whip, additional lemon cookies, and tons of toasted coconut flakes.