Lemon Curd And Coconut Cheesecakes - cooking recipe

Ingredients

6 None graham crackers
1/2 lb light cream cheese, at room temperature
1/4 cup granulated sugar
3/4 cup light sour cream
1/3 cup light coconut cream
2 tsp lemon zest
1 tbsp lemon juice
1/4 cup desiccated coconut
2 tsp powdered gelatin, bloomed in 2 tbsp cold water
1/4 cup lemon curd
None None passion fruit pulp, to serve

Preparation

Line a 6-cup muffin pan with paper liners. Place 1 graham cracker in base of each paper liner, cutting to fit.
Beat cream cheese and sugar until smooth. Add sour cream, coconut cream, lemon zest, lemon juice and coconut. Beat until combined. Mix 2 tbsp with bloomed gelatin and gently heat until gelatin melts. Fold back into main mixture. Distribute between paper liners and chill for 4 hours, or until firm.
To finish, spread 2 tsp lemon curd over each cheesecake. Serve topped with passion fruit pulp.