Junior’s Lemon Coconut Cheesecake
Source of Recipe
Junior’s Cheesecakes from the publishers of “Fine Cooking”
Recipe Introduction
An absolutely delicious and decadent dessert. I got so many compliments on this. I should say that I actually made this a Key lime cheesecake – I had a jar of Key lime curd and some Key lime extract that I wanted to use. And I’ve included the instructions for the lemon custard, but I honestly can’t imagine that I’ll ever make it with anything but a good brand of lemon curd. I also took a few liberties with the instructions. They give very precise instructions about putting the sponge cake layer on the bottom, spreading it with whipped cream, sprinkling with coconut and then CAREFULLY spreading the custard over top of that. You then top with the cheesecake layer. I find putting the tender, light sponge cake on the bottom to be counterintuitive. The cheesecake layer is pretty heavy and I think that it would smush the sponge cake when you cut it. Also, why bother having to be so careful with spreading the custard OVER the coconut? I just put the cheesecake on the bottom, spread a good layer of curd over it, sprinkled with coconut and spread with a little whipped cream. Extremely easy. I also think that the directions make this sound harder than it needs to be. I’ve tried to simplify them – just read through a couple of times, get your mise set and go for it. Note that you need to start this a couple of days ahead of time. The cheesecake does much better if you have frozen it and the sponge cake needs to be refrigerated. I made the cheesecake a week ahead of time. The sponge cake should be baked the day before serving. My specific notes are in brackets [ ].
List of Ingredients
CHEESECAKE LAYER:
Three 8-oz. pkgs. full fat cream cheese, room temperature
1 1/3 c. sugar
3 T. cornstarch
1 T. vanilla extract
1/2 t. lemon extract
2 jumbo eggs
2/3 c. whipping cream
ONE 9-INCH SPONGE CAKE LAYER:
1/2 c. sifted cake flour
1 t. baking powder
1/4 t. salt
4 jumbo eggs, separated
1/2 c. sugar
1 t. vanilla extract
1/4 t. lemon extract
3 T. unsalted butter, melted
1/4 t. cream of tartar
LEMON CUSTARD [or just use lemon curd]:
3 jumbo egg yolks
1 1/4 c. sugar
1/3 c. cornstarch
1/4 t. salt
1 c. cold water
1 t. grated lemon zest
1/4 c. strained fresh lemon juice
2 T. sweet butter
1 t. vanilla extract
1/2 t. lemon extract
1 – 2 drops yellow food coloring (optional)
WHIPPED CREAM FROSTING & DECORATING:
1 T. unflavored granulated gelatin
3 T. cold water
1 qt. whipping cream
1 T. vanilla extract
4 c. flaked coconut (about 11 oz.)
Recipe
CHEESECAKE LAYER:
Preheat the oven to 350 degrees. Prepare a 9-inch springform pan by lining the bottom with parchment paper and buttering the sides. [This is unnecessary in a silicone pan]. Wrap the outside of the pan in a layer of heavy-duty foil.
Place ONE package of cream cheese, 1/3 cup sugar and the cornstarch in a mixer bowl and beat on low until creamy, about 3 minutes, scraping down the sides, as needed. Blend in the remaining cream cheese, one package at a time, scraping down the sides. Increase the speed to medium and beat in the remaining sugar and vanilla. Blend in the eggs, one at a time, beating well after each egg. Beat in the cream just until incorporated. Do not over mix.
Pour the batter into the prepared pan and bake in a water bath for about 1 1/4 hours, or until golden on top [I didn’t bother with the water bath since the cheese cake was going to be covered with the filling and cake – it didn’t crack on me, either].
Remove the cheesecake from the water bath, cool on a wire rack for about 2 hours. When completely cooled, wrap (still in the pan) and refrigerate until completely cold – about 4 hours. Freeze.
SPONGE CAKE LAYER (THE DAY BEFORE SERVING):
[NOTE: This calls for using your mixing bowl first to beat the yolks and then again to whip your egg whites. If you don’t have 2 mixing bowls for your stand mixer, you’ll have to stop to wash the bowl. I just whip the whites first and put them in a bowl and mix the cake batter in the bowl without washing it – this works just fine and the egg whites stay all fluffed up with no loss of volume].
Preheat the oven to 350 degrees and butter the bottom and sides of a 9-inch cake pan and line the bottom with a parchment paper round.
Sift together the flour, baking powder and salt. Beat the yolks in the bowl of an electric mixer on high for 3 minutes. With the mixer running, slowly add 1/4 c. of the sugar and beat until thick, light yellow ribbons form in the bowl – about 5 more minutes. Beat in the extracts. Sift the flour mixture into the yolks and stir by hand just until mixed. Stir in the melted butter. Put the egg whites and cream of tartar into a clean bowl and beat with clean, dry beaters on high until frothy. Slowly add the remaining 1/4 c. sugar and beat to stiff peaks. Fold about 1/3 of the whites into the batter, then add the rest of the whites. Fold gently – you want it mixed in, but if a few streaks of whites are still apparent, that’s ok. Don’t over mix.
Spread the batter in the prepared cake pan and bake until golden and the middle of the cake springs back when touched – about 15 minutes. Cool on a rack for 15 minutes and then remove from pan and cool completely on the rack. When completely cool, wrap and refrigerate for at least 2 hours or overnight.
LEMON CUSTARD:
[I can’t vouch for this part of the recipe since I used purchased curd].
With clean, dry beaters, beat the yolks with the mixer on high until thick and golden – about 5 minutes. In a large saucepan, combine the sugar, cornstarch and salt. Slowly whisk in the water until completely smooth. Cook over medium heat, stirring constantly, until it comes to a boil and turns clear and thickens. Immediately remove from the heat. Spoon one cup of the hot cornstarch mixture into the egg yolks to temper and then pour all of this back into the saucepan. Heat over low heat, stirring, just until the mixture begins to bubble around the edge of the pan (be careful not to overcook or the custard could separate). Remove from the heat and stir in the lemon juice and zest, the butter, extracts and a couple of drops of food coloring, if using. Pour into a bowl, place a piece of plastic wrap onto the surface of the custard and refrigerate until cold, at least 45 minutes or overnight.
ASSEMBLY:
Remove the cheesecake from the freezer and let sit at room temperature. Meanwhile make the whipped cream. Place the gelatin in a microwave safe cup and stir in the cold water. Let sit until it swells and thickens. Microwave on high for 30 seconds, or until the gelatin is completely dissolved and clear. Set aside. In the bowl of an electric mixer that is clean and dry and COLD, whip the cream until it thickens to soft peaks. With the mixer running, slowly add the sugar and beat just until it stands up in peaks. Quickly beat in the vanilla and the gelatin mixture. Do not overbeat. Place 2 cups of the whipped cream in a small bowl and put that and the rest in the refrigerator.
Set aside about 2 tablespoons of the lemon custard (for decorating) and place back in the refrigerator. Remove the pan from the cheesecake and place right side up on the serving dish/cake stand. Spread with the lemon custard, sprinkle with 2/3 cup of coconut and carefully spread a thin layer of whipped cream over top of the coconut. Top with the sponge cake layer. Ice the sides and top of the cake with the whipped cream and decorate with piped puffs of the remaining whipped cream and lemon custard.
Refrigerate the cake, covered, for at least 2 hours [mine has lasted 3 days]. Use a very sharp knife to cut the cake and rinse it with hot water between slices. [They say in the book that you can wrap and freeze any leftovers for up to a month].
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