1 cup coconut cookies or graham cracker crumbs (100g)
3 tablespoons sugar (45g)
1/2 cup butter, melted (120g)
For the cheesecake
16-oz (2 x 8-oz) packages of cream cheese, brick style, full fat, softened
2 eggs, large
1 teaspoon vanilla extract (5g)
1 teaspoons coconut extract (5g)
1/2 cup sugar (105g)
1/4 cup coconut milk powder (25g)
3 tablespoons whipping cream (45g)
For the lime curd
1/3 cup sugar (70g)
1/4 cup water (60g)
Zest and juice of 1 lime
Step 1: Press crust mixture into baking pan
Preheat the oven to 350F. Lightly grease the baking pan and line with the parchment paper. Next, mix the unsweetened coconut, cookie crumbs and sugar in a small bowl with the melted butter and press into the bottom and halfway up the sides of the pan.
Step 2: Bake cheesecake crust
Bake crust for 12 minutes or until golden brown. After it’s baked, cool on a baking rack then turn the oven down to 300F.
Step 3: Mix coconut milk powder and whipping cream
In a small bowl, stir the coconut milk powder and whipping cream together to form a smooth mix with no lumps.
Step 4: Make cheesecake batter
Whisk the softened cream cheese, sugar, 2 eggs, vanilla extract, coconut extract and coconut milk mix in a large mixing bowl and for about 1 minute until the batter is smooth and well combined. Do not over-mix to avoid getting too much air into the batter.
Step 5: Bake cheesecake
Half fill a larger baking/roasting pan with hot tap water and place on the bottom rack of the oven. Next, wrap foil on the bottom and halfway up the sides of the cooled baking pan and pour the batter into it. Place on the middle rack and bake for about 60 minutes at 300F.
Step 6: Cool cheesecake on rack
To test if it’s ready, shake the pan gently, it should be firm with maybe a slight jiggle in the center. You can also use an oven thermometer to check. If cooked, the internal temperature will be 150 – 155 F. After cheesecake is baked, cool on a rack till room temperature then transfer to the refrigerator to cool for 4 hours to overnight.
Step 7: Make lime curd
In a small pot, whisk together 2 eggs, sugar, water, lime zest and juice. Cook over a medium low flame, stirring constantly. When it begins to thicken, turn off the fire and strain into a small bowl. Place a piece of plastic wrap over it, touching the surface of the curd, and chill in the refrigerator till needed.
Step 8: Garnish cake
Unclip the baking pan from around the cool cheesecake and place on a serving tray. Top cake with lime curd and pipe whipped cream rosettes over the top and sprinkle with toasted coconut and extra lime slices if desired. To slice the cheesecake cleanly, dip a knife in hot water, dry it off and slice. Enjoy!
Don't want to bother with finding and measuring the ingredients yourself? Don't have a springform pan to bake this in?