Junior's Lemon Coconut Cheesecake Recette

Comment préparer Junior's Lemon Coconut Cheesecake

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2. In a medium bowl, whisk together 1 ½ cups cake flour, 2 tsp baking powder, and ½ tsp salt. Set aside.
3. In a large bowl, beat 4 large egg yolks with an electric mixer on high speed for 3 minutes.
4. Gradually add ⅓ cup granulated sugar, continuing to beat until thick and pale yellow ribbons form (about 5 minutes).
5. Beat in 1 tsp vanilla extract and 1 tbsp lemon extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Stir in 6 tbsp (3 oz) melted unsalted butter.
8. In a clean bowl, beat 4 large egg whites with ½ tsp cream of tartar until soft peaks form.
9. Gradually add 2 tbsp granulated sugar and beat until stiff, glossy peaks form.
10. Gently fold ⅓ of the egg whites into the batter, then fold in the remaining egg whites.
11. Pour batter into prepared pan.
12. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
13. Let cool completely in the pan on a wire rack while you prepare the lemon custard.
14. **Lemon Custard:** In a medium bowl, beat 4 large egg yolks with an electric mixer on high speed for 5 minutes, until thick and pale yellow.
15. In a saucepan, whisk together ½ cup granulated sugar, ¼ cup cornstarch, and a pinch of salt.
16. Gradually whisk in 1 cup water until smooth.
17. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Remove from heat.
18. Temper the egg yolks by slowly whisking about 1 cup of the hot cornstarch mixture into them. Return the mixture to the saucepan.
19. Cook over low heat, stirring constantly, until the mixture thickens slightly. Remove from heat.
20. Stir in the zest and juice of 1 lemon, 4 tbsp (2 oz) unsalted butter, 1 tsp vanilla extract, and a few drops of yellow food coloring (optional).
21. Transfer to a bowl, cover directly with plastic wrap, and refrigerate for at least 45 minutes.
22. **Cream Cheese Filling:** In a large bowl, beat 1 (8 ounce) package cream cheese with ⅓ cup granulated sugar and 1 tbsp cornstarch until smooth.
23. Beat in 3 (8 ounce) packages cream cheese until smooth.
24. Add 1 ½ cups granulated sugar, 1 tsp vanilla extract, and 1 cup heavy cream. Beat on high speed until light and fluffy.
25. Beat in 4 large eggs, one at a time, mixing until just combined. Do not overmix.
26. Pour filling into the 9-inch springform pan.
27. Place the springform pan in a larger baking pan. Pour hot water into the larger pan until it reaches about 1 inch up the sides of the springform pan.
28. Bake for about 1 hour, or until the center is almost set.
29. Let cool completely on a wire rack.
30. Wrap tightly and freeze for at least 2 hours.
31. **Whipped Cream Frosting:** In a bowl, sprinkle 2 tbsp unflavored gelatin over ¼ cup cold water and let stand until softened.
32. Microwave on high for 30 seconds, or heat over simmering water until melted and clear.
33. In a clean bowl, beat 4 cups heavy cream with an electric mixer until soft peaks form.
34. Gradually add ½ cup powdered sugar and beat until stiff peaks form.
35. Add 1 tsp vanilla extract and the melted gelatin. Beat until combined.
36. Divide whipped cream into two bowls: 2 cups for piping, the rest for frosting.
37. **Assembly:** Let the cheesecake thaw slightly at room temperature. Remove the cake from the freezer and let it sit at room temperature for 15-20 minutes.
38. Place the cooled sponge cake on a cake plate, top side down.
39. Spread with a thin layer of whipped cream, sprinkle with ⅔ cup sweetened shredded coconut, and spread with half of the lemon custard.
40. Remove the cheesecake from the pan and place it on top of the custard layer.
41. Frost the top and sides of the cake with the remaining whipped cream. Sprinkle with the remaining coconut.
42. Pipe decorative rosettes using a pastry bag with a medium closed star tip. Fill the center with the reserved lemon custard.
43. Refrigerate for at least 2 hours to allow the cheesecake to soften before slicing.
44. Use a sharp knife to cut and serve.