Step 1: Prepare the Crust Crush the biscuits

Crush the digestive biscuits or graham crackers into fine crumbs using a food processor or rolling pin.

Combine the crust ingredients

Mix the crumbs, melted butter, and sugar until the texture resembles wet sand.

Press into the pan

Grease a 9-inch (23 cm) springform pan and firmly press the crumb mixture into the bottom.

Chill

Refrigerate the crust while preparing the filling.

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Step 2: Make the Cheesecake Filling Beat the cream cheese

In a large bowl, beat the cream cheese until smooth and creamy.

Add condensed milk

Mix in the sweetened condensed milk until fully combined.

Add sour cream and vanilla

Blend in the sour cream and vanilla extract.

Add eggs

Add eggs one at a time, mixing gently after each addition.

Add lemon juice

Mix in the lemon juice if using.

Fill the crust

Pour the cheesecake batter into the chilled crust and smooth the top.

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Step 3: Bake the Cheesecake Preheat oven

Preheat oven to 325°F (165°C).

Bake

Bake for 45–50 minutes, until the edges are set and the center slightly jiggles.

Cool slowly

Turn off the oven and leave the cheesecake inside for 1 hour.

Chill completely

Cool to room temperature, then refrigerate for at least 4 hours or overnight.

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Step 4: Toast the Coconut Flakes Toast the coconut

Place the coconut flakes in a dry skillet over medium-low heat. Stir continuously for 3–5 minutes until golden brown and fragrant.

OR

Spread coconut flakes on a baking tray and bake at 325°F (165°C) for 5–7 minutes, stirring halfway through.

Let cool completely before using.

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Step 5: Decorate the Cheesecake Add whipped cream

Pipe or spoon whipped cream around the top edge of the cheesecake.

Add garnish

 

Sprinkle toasted coconut flakes and biscuit crumbs around the top and edges for extra crunch and flavor.