Raspberry Rose Cheesecake Pie with Coconut Crust

👩‍🍳 Instructions

Step 1: Make the Coconut Crust

1. Preheat oven to 350°F (180°C).
2. In a bowl, mix melted butter, sugar, salt, and egg. Stir in shredded coconut until fully combined.
3. Press the mixture firmly into the bottom and sides of a 9-inch (23 cm) pie dish.
4. Bake for 10 minutes, or until lightly golden. Cool completely before adding the filling.

Step 2: Prepare Cheesecake Filling

5. Lower oven temperature to 340°F (170°C).
6. In a large bowl, beat the cream cheese, sugar, and lemon zest until smooth and creamy.
7. Add eggs one at a time, beating well after each addition.
8. Stir in sour cream, rose water, and sifted cake flour until just combined.
9. Pour the filling into the cooled crust and smooth the top.
10. Bake for 30–35 minutes, or until the center is just set. Cool completely and chill for at least 4 hours or overnight.

Step 3: Make the Berry Drizzle