Coconut cheesecake with lime cream

Ingredients:

Coconut cake

• 1.5 tbsp. grated coconut
• 1/4 cup sugar
• 1/4 cup premium flour
• Protein of 1 large egg, room temperature

Cheesecake

• 3 (250-gram) packages of cream cheese, room temperature
• 300 ml condensed milk
• 1 tbsp grated lime zest
• 2 tsp vanilla extract
• 2 large eggs, room temperature
• Yolk of 1 large egg, room temperature
• 1/2 cup freshly squeezed lime juice

Lime cream

• 2 large whole eggs
• 2 large egg yolks
• 1/2 cup sugar
• 1 tbsp finely grated lime zest
• 1/2 cup freshly squeezed lime juice
• 1/2 cup butter, diced
• 1/4 cup sour cream

Topping

• 1 cup whipping cream
• 1 tbsp. l. skimmed milk powder
• 2 tablespoons of sugar
• 1/2 tsp vanilla extract
• 1/2 cup fresh blueberries, for garnish

Preparation:

1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan and place it on a baking sheet.
2. Coconut cakeCombine coconut, sugar, and flour. Beat the egg white until foamy, then fold it into the coconut mixture. Pour the mixture into the bottom of the prepared pan. Bake for about 18 minutes, until the edges are lightly browned, then let cool.
3. CheesecakeBeat the cream cheese until light and fluffy. Beat in the condensed milk, scraping down the sides and bottom of the bowl thoroughly. Beat in the zest and vanilla on low speed; beat in the eggs and yolk one at a time. Beat in the lime juice on low speed as well.
4. Reduce the oven temperature to 160°C (325°F). Pour the mixture into the cooled crust and bake for 40 minutes, until the edges are set but the center is still slightly jiggly. While the cheesecake is cooling, prepare the lemon curd.
5. Lime custardIn a metal bowl, combine the eggs, egg yolks, lime zest, and lime juice. Add the butter and sour cream, mix well, and place the bowl over a saucepan of simmering water. Stir regularly until the mixture thickens, about 10 minutes.
   
   Strain the cream through a sieve and carefully spread it over the cheesecake. Once the cheesecake has cooled completely to room temperature, refrigerate it for at least 6 hours (do not cover with plastic wrap).
6. Whipped cream for decorationWhip the cream and skim milk powder until soft peaks form. Stir in the sugar and vanilla.
7. Spread the mixture over the cheesecake, leaving a 5 cm border around the edge so the lemon rind is visible. Arrange the blueberries on top of the cream, chill, and serve.
   
   The cheesecake will keep in the refrigerator for up to three days..