Lemon Coconut Cheesecake Bars - cooking recipe

Ingredients

1/3 cup flour
2/3 cup powdered sugar, plus more for dusting
11 tbsp butter, chopped
2 None egg yolks
1 tbsp chilled water
None None Filling
10 oz cream cheese, softened
1/2 cup sour cream
1/3 cup sugar
1 tsp pure vanilla extract
2 None eggs, lightly beaten
10 oz lemon curd
2 oz moist shredded coconut

Preparation

For the pastry dough, sift flour and powdered 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. Turn out onto a floured surface and knead gently. Shape into a disc. Wrap in plastic wrap and chill 30 mins.
Preheat oven to 375\u00b0F. Line an 8 x 12 inch dish with parchment paper. Roll out pastry between 2 sheets of parchment paper to fit pan, to about 2-inch thickness. Transfer to pan and trim edges. Prick base with a fork and chill 15 mins. Line with parchment paper, fill with dry beans or rice and bake 15 mins. Remove paper and beans or rice and bake 10 more mins. Cool.
Meanwhile, for the filling, beat cream cheese, sour cream, sugar and vanilla with an electric mixer until smooth. Beat in eggs.
To assemble, pour filling into onto cooled base. Drop tbsps of the lemon curd on the filling. Swirl in gently with a fork and bake 20-25 mins, until just set in center. Cool. Chill, covered, 2 hours or overnight. Sprinkle with coconut, dust with powdered sugar and cut into slices to serve.