"Exquisitely light and lemony. Perfectly sweet and tangy. Coconut cookie crust. Lemony whipped cream. This is the best lemon cheesecake ever...."
INGREDIENTS
•
Cheesecake:
•
1 1/2 cups graham cracker crumbs
•
1/2 cup sweetened shredded coconut
•
4 tablespoons unsalted butter, melted and cooled slightly
•
4 blocks 8-ounce cream cheese, softened
•
3/4 cup granulated sugar
•
2 tablespoons all purpose flour
•
2 tablespoons milk
•
1 cup sour cream
•
4 large eggs
•
2 packages 4-serving size lemon instant pudding
•
Optional Whipped Cream: homemade whipped cream
•
1 cup heavy cream, chilled
•
2 tablespoons granulated sugar
•
1 teaspoon vanilla extract