Lemon Coconut Cheesecake from Junior's Cheesecake Cookbook by Alan Rosen and Beth Allen
For the Cheesecake layer:
3 8oz. packages full-fat cream cheese, room temperature
1 1/3 cups sugar
3 TBS cornstarch
1 TBS pure vanilla extract
2 extra-large eggs
2/3 cup heavy or whipping cream
For the Sponge Cake layer:
1/2 cup sifted cake flour
1 tsp baking powder
1/4 tsp salt
4 extra-large eggs, separated
1/2 cup sugar
1 tsp pure vanilla extract
1/2 tsp pure lemon extract
3 TBS unsalted butter, melted
1/4 tsp cream of tartar
For the Lemon Custard:
3 extra-large egg yolks
1 1/4 cups sugar
1/3 cup cornstarch
1/4 tsp salt
1 cup cold water
1 tsp grated lemon rind
1/4 cup strained fresh lemon juice
2 TBS unsalted butter
1 tsp pure vanilla extract
1/2 tsp pure lemon extract
1 to 2 drops yellow food coloring (optional)
For the Whipped Cream Frosting and Decorating:
1 TBS unflavored, granulated gelatin
3 TBS cold water
1 quart heavy or whipping cream
1/3 cup sugar
1 TBS pure vanilla extract
4 cups angel-flake coconut (about 11 oz.)
1.Early in the day, preheat the oven to 350°F and generously butter the bottom and sides of one 9-inch spring form pan and one 9-inch round layer cake pan. Wrap the outside of the spring form pan with aluminum foil, covering the bottom and extending all the way up the sides. Very important: Line the bottom of the cake pan with parchment or waxed paper (don't let the paper come up the sides).
2. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until it's completely blended. Be careful not to overmix!
3. Gently spoon the batter into the foil- wrapped spring form pan and place it in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form. Bake the cake at 350°F until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours, cover with plastic wrap, and refrigerate (while still in the pan) until it's completely cold, about 4 hours. Place in the freezer overnight and/or until ready to assemble the cake.
4. Meanwhile, prepare the sponge cake layer. Check that the oven is preheated to 350°F and that the water bath has been removed. In a small bowl, sift the flour, baking powder, and salt together. Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes. While the mixer is still running, slowly add 1/4 cup of the sugar and beat until thick, light yellow ribbons form in the bowl, about 5 minutes more. Beat in the extracts. Sift the flour mixture over the batter and stir it in by hand, just until no white flecks are visible. Blend in the melted butter. Put the egg whites and cream of tartar in a clean medium-size bowl and beat with clean, dry beaters on high, until frothy. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. Don't worry if you still see a few white specks- they'll disappear during baking. Gently spread out the batter over the bottom of the single cake pan and bake until golden (not wet and sticky) and the center springs back when lightly touched, about 15 minutes. Let the cake cool on a wire rack in the pan for 15 minutes, then turn out onto the rack and peel off the paper liner. Let the cake cool completely, about 2 hours, then cover with plastic wrap and refrigerate until ready to assemble.
5. When ready to assemble the layers, remove the frozen cheesecake from the freezer and let stand at room temperature while you make the frosting. Place the gelatin in a heatproof measuring cup, stir in the cold water, and let stand until it sells and thickens. Cook in the microwave on high for about 30 seconds or over a pan of simmering water for about 1 minute, until clear and completely melted. In a medium-sized bowl with clean, dry beaters, whip the cream with the mixer on high until it thickens and soft peaks just begin to form. With the mixer still running, add the sugar and beat just until the the cream stand up in peaks (don't overmix or the cream will curdle). Beat in the vanilla. Add the melted gelatin all at once and beat until thoroughly incorporated. Refrigerate the cream in two bowls: 2 cups in a small bowl for piping decorations on the top of the cake and the remainder in a second larger bowl for frosting the cake.
6. Remove the lemon custard from the refrigerator, transfer 2 tablespoons to a small bowl, and return this to the refrigerator (to use later to decorate the center of the cake). Place the sponge cake, top side down, on a cake plate. Spread with a thin layer of whipped cream from the large bowl, sprinkle with about 2/3 cup of the coconut, and gently spread with half of the lemon custard. Release and remove the ring of the spring form, then remove the frozen cheesecake from the bottom of the pan. Place top side down on the custard. Top the cheesecake with some more whipped cream, sprinkle with about 2/3 cup coconut, and spread with the remaining custard in the large bowl.
7. To decorate, frost the top and sides of the cake with the remaining whipped cream in the large bowl. Using your fingers, gently pat coconut on the side of the cake and sprinkle the rest on the top. Fit a pastry bag with a medium closed-star tip or medium open-star tip and fill with the cream from the small bowl. Pipe shells or rosettes around the top edge of the cake and a circle of 7 cream rosettes in the center. Fill the circle with the 2 tablespoons reserved lemon custard.
8. Refrigerate the cake for at least 2 hours to allow the cheesecake to thaw enough to slice easily. Use a sharp straight-edge knife (not serrated) to cut it. Cover any leftover cake with plastic wrap and refrigerate, or wrap and freeze for up to 1 month.
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