Lemon Coconut Cheesecake Squares

Ingredients

• 2 cups vanilla wafer crumbs (220 g)
• 1/2 cup unsweetened shredded coconut (40 g)
• 6 tablespoons unsalted butter, melted (85 g)
• 1/4 teaspoon fine salt (1.5 g)
• 24 ounces full-fat cream cheese, softened (680 g)
• 3/4 cup granulated sugar (150 g)
• 1/2 cup sour cream (120 g)
• 3 large eggs (150 g)
• 2 tablespoons lemon juice (30 g)
• 2 tablespoons grated lemon zest (12 g)
• 1 tablespoon cornstarch (8 g)
• 1 teaspoon vanilla extract (5 g)
• 1/2 cup sweetened coconut (45 g)

Instructions

1. Toast coconut to scattered gold. Spread the topping coconut on a small pan and bake at 325°F for 5 to 7 minutes, stirring once. Pull it when roughly one third of the shreds are golden and the rest remain.
2. Build the crisp base. Mix wafer crumbs, unsweetened coconut, melted butter, and salt. Press into a parchment-lined 9-inch square pan with a flat cup, making the corners as thick as the center.
3. Blend the lemon filling. Beat cream cheese and sugar on low until smooth. Add sour cream, lemon zest, juice, vanilla, and cornstarch. Mix in eggs one at a time, stopping as soon as the batter is uniform.
4. Bake to a unified wobble. Pour filling over the warm crust and smooth the top. Bake at 325°F for 34 to 36 minutes. The outer two inches should look matte while the center moves together when the pan is.
5. Chill and finish simply. Cool the pan for 30 minutes, then refrigerate at least 3 hours. Lift out by the parchment, cut into sixteen squares with a warm knife, and scatter toasted coconut plus fresh zest over the.

Notes

• Use the dish-specific texture cue at every stage instead of relying on minutes alone for Lemon Coconut Cheesecake Squares.
• Keep ingredient sizes close but naturally varied so cooking stays even and the final arrangement remains relaxed.
• Store or make ahead exactly as described above, label containers with dates, and finish visible garnish shortly before serving.

Nutrition Facts