Lemon cheese cake with coconut

150 gr cream cheese, softened

1/2 cup sugar
1/2 cup sour cream
1 teaspoon fresh lemon juice
1 spoon freshly grinded coconut
1 spoon vanilla extract
2 eggs
1 pie crust

 

 

 

 

Preparation:

1 Pre-heat the oven to 180 degrees.

2 Beat cream cheese in bowl with electric mixer on medium, until creamy.
3 Add sugar and beat until well blended.
4 Add sour cream, lemon juice and lemon peel; mix well.
5 Add eggs, mixing on low speed after each addition just until blended.
6 Pour batter into pie shell.
7 Bake at 180 degrees for 35- 40 minutes or until centre is almost set.
8 Cool completely on wire rack.