Ingredients: |
Ingredients: Base: 1½ cups sweetened coconut ¼ cup sugar ¼ cup flour 1 egg white
Filling: 3 pkgs. cream cheese 1 tin sweetened condensed milk 2 tsps. vanilla 1 tbsp. key lime zest (about 2 limes) 1 egg yolk 2 eggs ½ cup key lime juice, freshly squeezed
Lime curd: 2 eggs 2 egg yolks ½ cup key lime juice, freshly squeezed ½ cup sugar zest from 1 lime ½ cup butter ¼ cup sour cream
Topping: 1 cup whipping cream 1 tsp. vanilla ⅛ cup sugar fresh fruit
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Directions: |
Directions:Mix together sweetened coconut, ¼ cup sugar and ¼ cup flour. Whisk 1 egg white until foamy and add to coconut mixture and mix together. Press in lightly greased 9" spring form pan. Wet fingers to press in base. Bake 350ºF for 18 minutes. Beat cream cheese until smooth, scraping bowl often. Add sweetened condensed milk, vanilla and key lime zest. Add 2 eggs to egg yolk and mix together and beat on low speed. Add freshly squeezed key lime juice and blend in. Pour filling over cooled crust. Bake 300ºF for 40 minutes. Remove from oven, there will be a little jiggle in the centre. Mix together 2 eggs, 2 egg yolks, freshly squeezed lime juice, sugar and zest from one lime and place over water bath. Add ½ cup butter and let melt in then add ¼ cup sour cream and mix for about 10 minutes until thickened. Strain curd to get rid of zest. While warm pour on top of cheese cake. Place in fridge 6 hours to set. In a separate bowl add whipping cream, vanilla and sugar and whip till stiff peaks form. Spread over chilled cheese cake. Garnish with fresh fruit. |