Today thanks to www.aniagotuje.pl I discovered the best cheesecake I have ever eaten. It was the outright king of our Sunday dinner. Light, fluffy with a hint of lemon, it excellently complemented the coconut base and crumble topping. It doesn't need sophisticated ingredients or baking, so even if you haven't got an oven or can't cook for toffee, you will be able to make it.

The end of the spring and beginning of summer is a season of dinners following First Communions or Baptisms. I recommend this bracing, lemon-coconut cheesecake as an excellent dessert which caters for all tastes, doesn't tucker the housewife out and doesn't bollix up the family budget. You will see that it is also a decoration for the festal table.

Ingredients (small cake tin 15-18cm):
base and crumble topping
90g of desiccated coconut
50g of butter
2 tablespoons of sugar

cheese mixture
500 g of grated curd cheese
2 lemon jellies (powdered)
500 ml of boiling water
200 g of 30% sweet cream

Put the desiccated coconut, sugar and butter into a pan. Fry constantly, stirring on a low heat until the butter is melted. Leave to cool down a bit.
Put both of the powdered jellies into a bowl and pour in 500ml of boiling water. Mix it in until it is completely dissolved. Leave to cool down.
Cover the bottom of the cake tin with baking paper. Put half of the coconut mass into this, even it out and press it down. Leave in the fridge.
Mix together thoroughly the grated curd cheese with the jellies. Whip the sweet cream and add it to the cheese mass. Mix it in gently until you have a homogeneous, smooth mass. Put it onto the coconut base. Leave in the fridge for one hour. Sprinkle with the rest of coconut crumble topping. Don't press! Leave it in the fridge for the whole night.

Enjoy your meal!

Try also:
Children in the kitchen: the simplest small cheese cakes with jelly
Caramel-banana dessert without baking
Ricotta cheesecake with a fragrance of plums