Coconut Cheesecake with Candied Lemon Curls - Breaking Matzo

Ingredients

• 2 cups sweetened coconut toasted at 350 degrees for 10 minutes
• 1 cup melted butter, cooled + extra for greasing the 8” cake pan
• 1 cup almond flour
• 1 egg white
• 3 packages cream cheese (24 oz total)
• 1-1/4 cups sugar
• 3 eggs
• 1/2 cup full fat coconut milk
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 pint heavy cream
• 1 tbsp sugar
• 1/2 tsp lemon or orange extract
• 1/2 to 3/4 cup sweetened coconut
• 1/4 cup unsweetened toasted coconut (you can purchase it already toasted)
• zest of 5-6 lemons (use the side of a lemon zester for best results)
• 2 cups sugar + 1 extra cup to roll cooked lemon zest in
• 2 cups water