I’ve read that “Monk” is about to end – its last season is about to start here in Brazil. Can’t say I’m sad – I’ve tried watching the show several times, but it’s really not my cup of tea; I don’t see what all the fuss is about – or all the awards, for that matter.
I used to feel the same way about cheesecakes, until I made this recipe – now I want to try each and every cheesecake flavor out there. :)
Lemon coconut mini cheesecakes
adapted from Donna Hay magazine
75g digestive cookies
1/3 cup (30g) unsweetened desiccated coconut
2 tablespoons (28g) unsalted butter, melted
175g cream cheese
¾ cup + 1 tablespoon (162g) caster sugar
1 teaspoon vanilla extract
finely grated zest of 2 lemons
1 tablespoon lemon juice
Preheat the oven to 160°C/300°F.
To make the base, process the cookies in a food processor until finely crushed. Add the coconut and butter and process until combined.
Butter fourteen 1/3 cup (80ml) capacity mini cheesecake pans (with removable bottoms). Press the mixture over the base of each pan and refrigerate.
Process the ricotta and cream cheese until smooth. Add the sugar, eggs, vanilla, lemon zest and juice and process until combined. Pour the mixture over the bases and bake for 15-20 minutes or until set.
Allow to cool, then refrigerate. Carefully remove from the pans and top with coconut curls to serve.