Cook Techniques
Crust Preparation
Combine graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand. This creates a base that holds the cheesecake filling.
Pressing the Crust
Press the crumb mixture firmly into the bottom of a lined dish to create an even layer for the cheesecake to rest on. Refrigerate to allow it to set before adding the filling.
Mixing the Filling
In a mixing bowl, beat the sweetened condensed milk, fresh lemon juice, lemon zest, and whipped cream cheese until smooth. This will ensure a creamy cheesecake texture.
Folding in Coconut
Gently fold half of the shredded coconut into the cream cheese mixture to incorporate it without deflating the mixture.
Setting the Cheesecake
Pour the filling over the chilled crust and spread evenly. Topping it with the remaining shredded coconut provides both flavor and presentation.
Chilling
Place the assembled cheesecake bars in the refrigerator for at least 4 hours to set properly, enhancing the flavors and texture.
FAQ
Can I use a different type of crust?
Yes, you can substitute graham cracker crumbs with a cookie crumb of your choice, such as digestive biscuits or vanilla wafers.
How do I store the cheesecake bars?
Store the cheesecake bars in an airtight container in the refrigerator for up to a week.
Can I use artificial lemon juice instead of fresh?
While you can use bottled lemon juice, fresh lemon juice is recommended for the best flavor.
Is it possible to make this dessert dairy-free?
Yes, you can use dairy-free cream cheese and a vegan condensed milk alternative to create a dairy-free version.
How do I ensure my cheesecake bars set firmly?
Make sure to refrigerate the cheesecake bars for the recommended time and avoid adding too much liquid to the filling.
