This is a dessert manifestation of many moons gone by. I dreamt it over and over, but I just never did it.
Isn’t it gorgeous??
Limes. Coconuts. Great flavor profile. Cookies, cocktails, cupcakes, shrimp. The inspirations are endless.
Never thought much about the lime/coconut combo until the movie Practical Magic, right?? Is this the case for anyone else?? If so, you are probably my soul people.
I know that lime juice in coconut water simple syrup with tequila or rum is divine, but since I’m keeping the drinking to a real fuggin’ minimum this year (like quarterly), I wasn’t trying to think too hard about that.
I like making weird cheesecakes. And I like sharing them, so when I come up with a good one, I like to show it off to my pals here. Sometimes I write a recipe, most often I don’t.
Cheesecake is usually a lot of work. Mine always consist of 3 or more components.
Crust. Filling. Topping.
The crust and filling flavor combinations are endless, and no matter how good a baker you are, a cheesecake often comes out browned on top, so I always cover it with a ganache or some other type of topping to cloak the imperfections as well as add a layer of flavor.
The recipe I put together this past weekend was made of 4 components. In addition to the toasted coconut shortbread crust and creamy Key lime filling; I created a Key lime curd and a coconut whipped cream. Both from scratch because I’m feeling super mega ultra extra right now.
This recipe is a doozie, so be prepared to make a day of it your first try. Plus, great cheesecake is time consuming because it needs 24 hours to chill and set up.
There are many tips to making a boss bitch cheesecake, and I’ll deliver a few as we move through today’s recipe, ok??
So check it out. There are some things you want to be sure to have on hand before you get going.
Large roasting pan for your water bath.
Heavy duty aluminum foil.
Springform pan in a large size. This is a lot of cheesecake.
Parchment paper for toasting coconut.
Metal mixing bowl and hand mixer or stand mixer for whipped cream.
Time. You want to have time. And some good music and or company won’t hurt either. I did the crust and filling on a Friday, then finished it off with the lime curd and whipped cream on a Sunday. Time in the refrigerator makes most cheesecake better.
What You Need:
COCONUT SHORTBREAD CRUST:
3 c shortbread cookie crumbs. Crumbs from 2 pkg of these classic sandies worked for me.
1 1/2 sticks unsalted butter, melted
1 c toasted coconut (directions below)
KEY LIME FILLING:
4 8 ounce packages cream cheese room temperature
1 c sugar
2 c sour cream room temperature
3 large eggs room temperature
1/4 c flour
1/3 c key lime juice, bottled if you can’t get key limes
Zest of 3 key limes, but any lime will do
1 tsp vanilla extract
4 large egg yolk
3/4 c granulated sugar
Zest of 2 limes
1/4 C lime juice freshly squeezed (roughly 2-3 limes)
4 Tbsp butter diced
COCONUT WHIPPED CREAM:
1 1/2 c heavy whipping cream, super cold
1/2 c confectioners sugar
1/8 tsp coconut extract
What You Do:
Preheat oven to 375°
Grease sides of a springform pan.
Crumb the shortbread cookies in food processor until extremely fine.
Line cookie sheet with parchment paper.
Spread shredded coconut over cookie sheet and bake 5-7 minutes. Keep and eye on it. I burned mine twice because I was laughing my ass off with a girlfriend on one of our weekly marathon phone chats.
Good thing I had an excess of coconut from who knows what. That’s no longer an issue.
Add toasted coconut and melted butter to cookie crumbs and mix until all crumbs are moistened (not sure why ‘moistened’ is better than ‘moist’ but it is).
Press the cookie crumbs evenly through the bottom of the pan and up the sides if you wish. I prefer a thicker crust without sides, but either way there are plenty of crumbs for either option. Do you.
Bake this in your preheated oven for 10 – 12 minutes. It will look all buttery and crazy when it comes out, but don’t panic. Set it aside and move on to the water bath and filling prep.
For the water bath, simply fill the roasting pan with 1 inch of hot water and set in oven on the middle rack.
This is really important. Your cheesecake ingredients have got to be room temperature if you want smooth texture. All of them. Eggs, juice, cream cheese, sour cream. That’s how I get the insides of mine looking like this. The sole purpose of this shot is to emphasize the interior texture.
The inside should be creamy and dense, but it should never be creamy like pudding. If it’s like pudding, it’s not done enough for my liking.
This is smooth because the ingredients were room temperature and blended into a lump free filling prior to baking.
In a large bowl mix all of the filling ingredients, except the flour, until smooth.
Add in the sifted flour and mix well.
Wrap a sheet of aluminum foil around the springform pan.
Pour the filling over the crust and spread it evenly.
Place the foil wrapped pan into the roasting pan and allow to bake for 70 – 90 minutes. Set your timer for 1 hour to start checking on it.
When it looks something like this, turn off the oven, open the door a crack and let it sit 1 hour. Don’t let the door slam and try to refrain from poking or prodding it. It will sink if not left alone.
When the hour is up, providing the pan is cool enough, move cake to refrigerator for 6 – 24 hours. Or 2 days, like mine.
You can make the lime curd and put it on before refrigerating, but I would fear it might congeal quite a bit, so I waited until day of service.
To make the curd, begin with room temperature items once again.
In a small saucepan without heat, whisk together yolks, sugar, juice and zest.
Once this is creamy, move to a burner and heat on medium low, stirring constantly with a wooden spoon for just about 4 or 5 minutes or until it starts to thicken.
Add in the butter pieces, drop heat to lowest setting and keep stirring until curd is thick like honey.
Remove from heat and stir until it cools a bit. Transfer to glass bowl or jar.
When it reaches room temp, spread over the cheesecake.
Just before serving is when I always make the whipped cream for desserts, but tonight I wanted to do it ahead so we could enjoy dinner and not have to interrupt our fun to make the whipped cream.
Homemade whipped cream is not everyone’s cup of tea, so it’s up to you if you want to skip this part. I wanted a coconut cream, so I opted to make my own.
A couple tips for homemade are as follows: chill your bowl and beaters, and be patient.
In the cold metal bowl, add just the cream and whip on medium high until soft peaks form.
Slowly add the sugar and mix on a lower speed for a few minutes, then gradually increase speed.
Add the coconut extract when the cream reaches its peak, then stop, being careful not to over whip.
Pipe it, spread it or dollop it on. This whipped cream stays stable for a long time, so it won’t collapse or melt on ya as long as it’s kept cold.
Garnish with toasted coconut.
Cut you out a slice and sink your teeth into a taste of Heaven.
I can’t believe I finished this tonight. Thanks for hanging with me, and to those who requested the recipe; thanks for always pushing me to do what I love.
Food, fun and fuggery, my friends.
©️2020 cHELLe ON WHEELS