You know the amazing, gorgeous, decadent, sweet-tart, fresh deliciousness of Meyer lemons, right?
“When you see them at the store, grab as many as you can and run to the register!”
Meyer Lemons are rare gems in my neck of the woods.
So, we celebrate when we have them.
Today we are celebrating with an amazing VEGAN, gluten-free, grain-free, amazing dessert:
Vegan Meyer Lemon Sour Cream Coconut Cheesecake
Vegan Meyer Lemon Sour Cream Coconut Cheesecake
16 oz. wildCREAMERY Sour Cream Alternative
3 cups sweetened, shredded coconut, divided
1 cup powdered sugar
juice and zest of 1 Meyer lemon
1 pinch sea salt
3 farm fresh eggs OR egg replacer
2 cups coconut cream
½ cup powdered sugar
½ tsp. vanilla extract
Preheat the oven to 325 degrees.
Line a quick release cheesecake pan with oil and parchment paper.
Dust the bottom of the pan with 1 cup shredded coconut.
In a food processor, purée together the sour cream alternative, 2 cups coconut, and 1 cup powdered sugar, along with the Meyer lemon juice and zest! Add the salt and eggs (replacer) and keep processing until nice and smooth.
Bake for 45-60 minutes, until the center is set and the edges are just beginning to brown.
Remove from the oven and cool for several hours.
Using a stand mixer, mix the coconut cream, powdered sugar, and vanilla, and beat until stiff – about 10-15 minutes. (Keeping these items nice and COLD from the getgo will really help).
Once stiff and smooth, slather over the top of the cheesecake (released from the pan, at this point) and sprinkle with fresh Meyer Lemon zest.
To. Die. For!!!!
