The Best Lemon Cheesecake

The best lemon cheesecake ever. Exquisitely light and lemony. Perfectly sweet and tangy. Coconut cookie crust. Lemony whipped cream. This is it. The perfect lemon cheesecake.

Ingredients

For the coconut cookie crust:

• 1 1/2 cups graham cracker crumbs see notes
• 1/2 cup sweetened shredded coconut
• 4 tbsp unsalted butter melted and cooled slightly

For the lemon cheesecake:

• 4 8-oz blocks cream cheese softened
• 3/4 cup granulated sugar
• 2 tbsp all purpose flour
• 2 tbsp milk
• 1 cup sour cream
• 4 pcs large eggs
• 2 packages 4-serving size lemon instant pudding

Instructions

1. Preheat oven to 300F if using a dark non-stick springform pan (if using a silver springform pan, preheat oven to 325F). Line the bottom of a 9-inch springform pan with parchment paper and set aside.
2. Mix 1 1/2 cups graham cracker crumbs, 1/2 cup sweetened shredded coconut and 4 tablespoons melted butter until the mixture is evenly moist. Press onto the bottom of your pan and bake for 10 minutes. Take out of oven and allow to cool while you work on your cheesecake.
3. Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat cream cheese, 3/4 cup granulated sugar, 2 tablespoons flour and 2 tablespoons milk until well combined (about 2 minutes on medium high speed). Scrape the bottom and sides of your bowl. Add 1 cup sour cream and stir until incorporated.
4. Switch to low speed and add eggs 1 at a time until each one is just blended. Then add 2 packages of lemon instant pudding and stir until combined. The batter will look a little like scrambled eggs at this point, that's OK.
5. ..
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