Lemon cheesecake slice

This beautiful lemon cheesecake slice is absolutely divine and wonderful for a weekend treat. Golden, crumbly pastry is beautiful topped with a creamy, zesty filling and dusted with shredded coconut.

  • 30 mins preparation
  • 45 mins cooking
  • Serves 16
  • Print


  • 2 1/4 cup plain flour
  • 1/3 cup pure icing sugar
  • 150 gram chopped butter
  • 2 egg yolks
  • 1 tablespoon chilled water
  • 250 gram cream cheese, softened
  • 1/2 cup sour cream, softened
  • 1/3 cup caster sugar
  • 1 teaspoon pure vanilla extract
  • 2 eggs, lightly beaten
  • 3/4 cup lemon curd
  • 1/2 cup shredded coconut
  • pure icing sugar, to dust


Lemon cheesecake slice
  • 1
    Sift flour and icing sugar together into large bowl. Add butter. Using fingertips, rub in butter until mixture resembles crumbs. Add egg yolks and water, mixing until dough just comes together.
  • 2
    Turn onto a floured surface and knead gently to a soft dough. Shape into a disc. Wrap in plastic wrap. Chill 30 minutes.
  • 3
    Preheat oven to moderate, 180°C. Line a 20cm x 30cm slice pan with baking paper.
  • 4
    Roll out pastry between 2 sheets baking paper to fit pan until 5mm thick. Trim edges. Prick base with a fork and chill 15 minutes.
  • 5
    Bake blind 15 minutes. Remove paper and weights and bake a further 10 minutes.
  • 6
    To make filling: in a large bowl, using an electric mixer, beat cream cheese, sour cream, sugar and vanilla together until smooth. Beat in eggs. Pour over cooled base.
  • 7
    Drop tablespoons lemon curd over mixture. Swirl to create a pattern. Bake 20-25 minutes, until just set in centre. Cool. Chill, covered, 2 hours or overnight. Sprinkle with coconut flakes and dust with icing sugar. Cut into slices to serve.

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