Coconut Lime Cheesecake Recipe

Prepare crust

Preheat oven to 350°F (175°C). In a bowl combine 2 cups crushed coconut cookies, 2 tsp sugar and 6 tbs melted butter. Stir until mixture resembles wet sand. Press evenly into the bottom (and 1/2" up the sides if desired) of a 9-inch springform pan, compacting firmly with the base of a measuring cup. Sprinkle 1 cup toasted shredded coconut over top and gently press into crust. Bake 10 minutes until fragrant; cool on a rack while preparing filling.

Make filling

Reduce oven to 325°F (160°C). Beat 24 oz room-temperature cream cheese in a large bowl with an electric mixer until smooth and free of lumps (about 2–3 minutes). Add 1 cup granulated sugar and beat until combined. Scrape bowl, then add 3 large eggs one at a time, mixing low speed after each just until incorporated. Mix in 1 cup sour cream, 3 tbs coconut milk, 3 tbs lime juice, 2 tsp lime zest, 1 tsp vanilla, 1 tbs cornstarch and 1 tsp salt; beat on low until very smooth. Do not overwhip; avoid adding excess air.

Bake cheesecake

Pour filling over the cooled crust, smoothing the top. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan to come halfway up the sides of the springform (water bath). Bake at 325°F (160°C) for 50–65 minutes, until edges are set and center is slightly wobbly. Turn oven off and crack door; let cheesecake sit in oven 30 minutes. Remove from water bath, run a thin knife around edge, and cool to room temperature. Chill at least 4 hours, preferably overnight.

Combine 1 cup fresh lime juice with 3 tbs sugar and 1 tsp agar-agar in a small saucepan. Whisk and let sit 5 minutes to hydrate. Bring to a gentle boil over medium heat, whisking; simmer 1–2 minutes to activate agar. If mixture seems too thick or too tart, add up to 2 tbs water and stir. Pour into a shallow dish and chill until set (about 30–60 minutes). Once firm, pulse briefly in a blender or food processor to a smooth spoonable gel. Refrigerate until ready to assemble. (This gel will be spread or piped on the chilled cheesecake.)

Preheat oven to 350°F (175°C). In a bowl, rub together 1 cup flour, 3 tbs brown sugar, pinch of salt and 6 tbs cold cubed butter until mixture forms coarse crumbs. Stir in 2 tsp poppy seeds. Spread on a parchment-lined sheet and bake 10–12 minutes, stirring once, until golden and crisp. Cool completely. Keep in an airtight container until assembly.

Make Swiss (or French) meringue

For Swiss meringue: whisk 3 egg whites, 3 tbs sugar and a pinch of cream of tartar in a heatproof bowl set over a pot of barely simmering water. Whisk constantly until sugar dissolves and mixture registers 140°F (60°C) or is warm to the touch. Remove from heat and whip with a mixer on high until glossy stiff peaks form; fold in 1 tsp lime juice and 1 tsp lime zest. For French meringue (no heating), whip whites to soft peaks, then gradually add sugar and whip to stiff glossy peaks, then add lime. Transfer meringue to a piping bag for topping.

To finish, either pipe rosettes or dots of meringue onto the chilled cheesecake or onto individual slices. Torch lightly with a kitchen blowtorch until golden, or broil briefly (watch closely) to brown the meringue.

Whisk 2 cups coconut water (or diluted coconut milk) with 1 tbs sugar, 1 tsp lime juice and a pinch of salt until sugar dissolves. Chill mixture thoroughly (at least 1 hour). Churn in an ice cream maker according to manufacturer's instructions until smooth and scoopable (about 20–30 minutes). Transfer to a container and freeze at least 2 hours to firm. If you don't have an ice cream maker, freeze in a shallow pan, stirring every 30 minutes until smooth.

Remove cheesecake from springform and place on serving plate. Spoon or pipe lime gel in a decorative ring or pools across the top of the cheesecake. Scatter poppy seed crumble over portions of the top for texture. Pipe lime meringue rosettes or peaks around the edge and lightly torch until golden. Garnish with toasted coconut flakes and thin lime slices or zest curls. Serve each slice with a scoop of coconut sorbet. Keep leftovers chilled.