Lemon Coconut Cheesecake

Ingredients for 1 servings:

• 780 g double cream cheese, room temperature
• 230 g sugar
• 3 ½ tbsp cornstarch
• 1 ½ tbsp vanilla extract
• 3 eggs
• 185 ml cream
• 70 g flour
• 2 tsp baking powder
• 1 pinch of salt
• 5 eggs, separated
• 100 g sugar
• 1 ½ tsp vanilla extract
• ½ tsp lemon flavor
• 3 ½ tbsp butter
• ½ tsp cream of tartar
• 5 egg yolks
• 150 g sugar
• 60 g cornstarch
• 1 pinch of salt
• 270 ml water, cold
• 2 tsp lemon peel
• 70 ml lemon juice
• 2 ½ tbsp butter
• 1 ½ tsp vanilla extract
• 1 tsp lemon flavor
• n. B. Food coloring, yellow (optional)
• 1 liter of cream
• 4 packs of cream stiffener
• 50 g sugar
• 1 ½ tbsp vanilla extract
• 4 packs of Gelatinefix
• 300 g desiccated coconut

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 6 hours; Total time approx. 7 hours 30 minutes

festive cheesecake cake with coconut flakes and lemon cream

Grease a 26cm (10″) pan and line it completely with aluminum foil to ensure it is airtight. Cheesecake: Beat 1/3 of the cream cheese and 1/3 of the sugar with the cornstarch in a large bowl with a mixer for about 3 minutes until creamy. Stir in the remaining cream cheese in two batches. Then stir in the remaining sugar and vanilla extract. Beat in the eggs one at a time and finally stir in the heavy cream (while still liquid). Pour the mixture into the springform pan and place it in a water bath. The water should be about 2.5 cm deep (I used a deep baking sheet for this). Top up any water that has evaporated during baking. Bake the cheesecake for about 75 minutes at 175°C (350°F), until the sides are golden brown. Let it cool for 2 hours, if possible without moving it, and then refrigerate for at least 4 hours. Sponge cake: Grease a 26cm (10″) pan and line the bottom with parchment paper. In a bowl, mix the flour, baking powder, and salt. In another bowl, beat the egg yolks with an electric mixer for 3 minutes. Add 2/3 of the sugar and continue beating until the mixture is thick and light yellow, about 5 minutes. Now stir in the vanilla extract and lemon flavoring; sift the flour mixture onto the mixture and gently fold in. Then stir in the melted butter. Beat the egg whites with cream of tartar until stiff, gradually adding the remaining sugar. First stir 1/3 of the stiff egg whites into the batter, then fold in the remaining egg whites. Bake the batter at 175°C until golden brown, about 16-18 minutes. Let cool for 15 minutes, then remove from the pan and let cool for a further 2 hours. Then cover with plastic wrap and refrigerate until ready to use. Lemon curd: Beat the egg yolks on high for about 5 minutes until thick and golden yellow. In a saucepan, combine the sugar, cornstarch, and salt. Gradually stir in the water until smooth. Simmer over medium heat; Stir constantly. Bring to a boil until the mixture thickens. Then immediately remove from the heat. Carefully stir about 1 cup of this mixture into the egg yolks. Then return everything to the saucepan. Heat gently – just enough to make the mixture bubble. Remove from the heat; stir in the lemon zest, lemon juice, butter, vanilla extract, lemon flavoring, and food coloring. Transfer to a bowl and place plastic wrap directly over the mixture to prevent a skin from forming. Refrigerate for at least 45 minutes, or until cold. Remember to reserve 2 tablespoons for decorating the cake later! Frosting: Whip the cream until stiff peaks form. Whisk in the sugar and vanilla extract. Then stir in the gelatin according to the package instructions. Reserve 2 cups of the cream for decorating the cake later. The rest will be used to frost the cake later. Refrigerate everything. Finishing: To finish the cheesecake, all ingredients should be as cold as possible. Place the sponge cake on a cake plate and spread a thin layer of frosting on top. Sprinkle about 100g of desiccated coconut on top and drizzle with half of the lemon curd. Carefully place the cheesecake on top, taking care not to break it. If you want to be on the safe side, freeze the cheesecake before this step so that it is hard enough to prevent it from falling apart. Spread some of the frosting on the cheesecake, sprinkle with 100g of desiccated coconut, and then sprinkle with the remaining lemon curd (save 2 tablespoons for later decoration!). Then cover the entire cake (top and sides) with frosting. Use the remaining desiccated coconut to decorate the top and sides of the cake. Using the frosting you saved for decorating the top of the cake, you can now create rosettes using a piping bag; for example, a rosette ring on the outer edge of the cake and a rosette ring in the center of the cake. Now add the 2 tablespoons of the reserved lemon curd to the center. Refrigerate the cake until ready to serve!