I love cheesecake. It’s so creamy and rich and just the perfect dessert. I’ve made this specific recipe a couple times before, from the Just a Taste blog (link here). I made it originally as the bars and then I made them again, dipped them in chocolate which was incredible!

Today’s cheesecake was lemon coconut flavoured. I omitted the vanilla from the original recipe and upped the lemon factor with extra lemon juice (3 tbsp total) and a little lemon extract (1 tsp). I also added 1/2 cup unsweetened shredded coconut. I really like the combination of lemon and coconut, it goes so well together.

Once I had the filling ready, I poured it into a premade graham cracker crust. The cheesecake layer was a little thicker in the round pan so I had to adjust the baking time. I baked it for 15 minutes at 350° then reduced the heat to 325° and baked another 15 minutes. It was the perfect amount of time in the oven – it came out of the oven slightly soft to touch but it firmed up as it cooled down.

I had no doubts but this cheesecake was an absolute hit. Unfortunately, I couldn’t get a picture of a slice because I made it for my grandma’s birthday. It was delicious though. Make this recipe, you will love it!