Citrus Coconut Cheesecake

 

Citrus Coconut Cheesecake

For 9" cheesecake

Ingredients

• For coconut crust
• 1/2 stick butter (softened)
• 1/4 cup sugar
• 1/4 tsp salt
• 1 cup coconut flour
• For cheesecake
• 24 oz cream cheese (room temperature)
• 3 Tbsp cornstarch 
• 1 1/2 cups sugar
• 4 eggs (room temperature)
• 1 tsp vanilla
• 1/2 tsp coconut extract
• 1/2 cup heavy cream
• For lemon curd
• 3 egg yolks
• 1/2 cup sugar
• juice and zest of 1 lemon
• 4 Tbsp butter
• For lime curd
• 3 egg yolks
• 1/2 cup sugar
• juice and zest of 2 limes
• 4 Tbsp butter

Directions

• To make lemon curd and lime curd
• Place egg yolks, sugar, lemon juice and zest in a small saucepan and stir to combine. 
• Cook while stirring until mixture starts to thicken (about 10 minutes).
• Cut butter and drop into curd and stir until fully melted.
• Remove from heat and transfer to a heatproof bowl and cover with plastic wrap.
• Repeat these steps with the lime juice and zest to make the lime curd.
• Let curds cool in refrigerator while you prepare the crust.
• To make crust
• Preheat oven to 350 degrees F. and grease a 9” springform pan.
• Wrap pan in a double layer of foil that goes all the way up the sides of the pan.
• Using an electric mixer, cream together butter, salt, and sugar until creamy. 
• Add coconut flour and mix just until dough starts to form.
• Press dough into prepared pan and bake for 20 minutes, then let cool while you make the cheesecake.
• To make the cheesecake 
• Place cream cheese and salt in the bowl of an electric stand mixer fitted with the paddle attachment and mix on medium speed until smooth.
• Add cornstarch and sugar slowly while mixer is still going and keep mixing until light and creamy. 
• Add eggs one at a time, mixing for 1 minute after each addition.
• Add in heavy cream, vanilla and coconut extract and mix for another minute.
• Pour batter in prepared pan over crust, then drop dollops of both curds all over the top of the cheesecake (you should use up all the curd you have). Make swirls with a chopstick or spoon.
• Place pan in a deep baking dish or roasting pan and fill dish with enough hot water to come almost halfway up the sides of the springform pan.
• Place baking dish with cheesecake in it in the oven and bake for 90 minutes.
• Remove cheesecake from water bath and place on a wire rack to cool for 3-4 hours.
• After about 2 hours remove foil from cheesecake and allow to finish cooling.
• Once cheesecake is room temperature, cover with plastic wrap and refrigerate for 4 more hours or overnight.
• Remove cheesecake from springform pan, top with candied lime slices or whipped cream if desired, cut and serve.