Lemon Coconut Cheesecake

            Lemon Coconut Cheesecake

Cheesecake Layer

Preheat oven to 350 degrees

Line the bottom of a 9-inch springform pan with parchment paper

Wrap the outside of the pan with two layers of heavy duty foil, covering the bottom and extending up sides.
 
4-8oz packages cream cheese, room temperature, divided
1 2/3 cups sugar, divided
¼ cup cornstarch
1 T vanilla
2 eggs
¾ cup whipping cream


Place 1-8 oz  package of cream cheese, 1/3 cup sugar and ¼ cup cornstarch in a large mixing bowl.  Beat at low speed until creamy, scraping occasionally.  Beat in 3-8 oz. packages of cream cheese.  Increase speed to medium and beat in 1 1/3 cups sugar, then 1 T vanilla.  Blend in 2 eggs, one at a time and add ¾ cup whipping cream and beat just to blend.

Spoon filling into the springform pan.

Place springform pan in large shallow pan.  Pour hot water into large shallow pan about 1 inch up sides of springform pan.  Bake until the edges are light golden brown and the top is slightly golden tan, about 1 ¼ hours.
Remove springform pan from water bath and remove foil.  Cool on wire rack 1 hour.  Cover cake with plastic wrap and refrigerate until completely cold, about 4 hours.  Place in the freezer overnight until ready to assemble the cake.


Pineapple Chiffon Cake

2 ¼ cups cake flour
1 ½ cups sugar
1 tsp salt
3 tsp baking powder
½ cup oil
5 unbeaten egg yolks
¾ cup unsweetened pineapple juice
1 cup egg whites
½ tsp cream of tartar

Sift dry ingredients into mixing bowl.  Make a well in dry ingredients.  Add oil, egg yolks and pineapple juice in order given.  Beat until smooth.
Combine egg whites and cream of tartar in large mixing bowl.  Beat until they form very stiff peaks.  Fold egg yolk batter gradually into egg whites.  Bake in 3- 9 inch round cake pans lined with parchment paper.  Bake at 350 for 25 minutes or until done.   Let the cake cool on a wire rack in the pan for 15 minutes, then turn out onto the rack and gently peel off the parchment paper.  Let the cake cool completely, about 2 hours, then cover with plastic wrap and freeze until ready to assemble.  ( You will use two of the cake layers in the cheesecake.)


Lemon Curd Sauce

2 cups sugar
6 large eggs, lightly beaten
¼ cup grated lemon rind
¾ cup fresh lemon juice
¾ cup butter, softened

Combine first 4 ingredients in top of a double boiler; bring water to a boil.  Reduce heat to medium; cook, stirring constantly until mixture coats a spoon.  Cool slightly.  Add butter, 1 T at a time, whisking until blended.  Transfer to a medium bowl, place a piece of plastic wrap directly on its surface to prevent a skin from forming, and refrigerate until cold and firm, at least 45 minutes or overnight.

Whipped Cream Frosting and Decorating

1 T unflavored granulated gelatin
3 T cold water
1 quart heavy or whipping cream
1/3 cup sugar
1 T vanilla

4 cups angel-flake coconut (about 11 oz). You can use much less depending on your personal preference

In a medium bowl with clean, dry beaters, whip the cream with the mixer on high until it thickens and soft peaks just begin to form.  With the mixer still running, add the sugar and beat just until the cream stands up in peaks (don’t over mix or the cream will curdle.  Beat in the vanilla.  Place the gelatin in a heatproof measuring cup, stir in the cold water, and let stand until it swells and thicken.  Cook in the microwave on high for about 20 seconds, until clear and completely melted.  Add the melted gelatin all at once and beat until thoroughly incorporated.  Refrigerate the cream in two bowls:  2 cups in a small bowl for piping decorations on the top of the cake and the remainder in a second larger bowl for frosting the cake.
Assembling the Cake

When ready to assemble, remove the frozen cheesecake and chiffon cakes from the freezer.  Place one layer of the chiffon cake, top side down, on a cake plate.  Spread with a thin layer of whipped cream from the large bowl, sprinkle with about 2/3 cup of the coconut, and gently spread with some of the lemon curd.  Release and remove the ring of the springform, then remove the frozen cheesecake from the bottom of the pan, removing the parchment paper.  Place the cheesecake, top side down, on the lemon curd.  Top the cheesecake with some more whipped cream, sprinkle with about 2/3 cup of the coconut and spread with more lemon curd.  Place the second layer of chiffon cake on top of the cheesecake, top side down.   Insert skewers through the layers to hold them in place.  Spread lemon curd on the top of the chiffon cake.  Frost the top and sides of the cake with the remaining whipped cream.  If desired, gently pat some of the remaining coconut on the side and top of the cake.  The cream from the small bowl can be used to decorate the cake with stars, shells or rosettes from a decorating pastry bag and tips. 

Refrigerate the cake for at least 2 hours to allow the cheesecake to thaw enough to slice easily.  Use a sharp straight-edge knife, not a serrated one, to cut it.  Cover any leftover cake with plastic wrap and refrigerate.


 




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