Photo: Toa Heftiba
Raspberry Lemon Cheesecake with a Coconut Macaroon Crust
10 ingredients
8 hr + 50 min
8
openrecipes
Tart, creamy, lemon-scented cheesecake dotted with juicy raspberries in a coconut macaroon crust.
Estimated Nutrition (whole recipe, rough)
697
Calories
30g
Protein
44g
Fat
50g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 whole Eggs, At Room Temperature, Divided
- 2 cups Sweetened Shredded Coconut
- ¼ teaspoons Salt, Divided
- ¼ cups Lemon Juice
- 24 ounces, weight Cream Cheese, At Room Temperature
- 1-¼ cup Granulated Sugar
- 2 whole Medium Lemons
- ½ teaspoons Vanilla Extract
- ½ cubes Sour Cream
- 1 cup Fresh Raspberries, Plus Extra To Garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes