Blueberry Citrus Cheesecake

prep time: 40mins

bake time: 40mins

setting time: 6 hours 

Well worth the wait...

Ingredients: 

• Coconut Crust:
• 1 ½ cups sweetened flaked coconut
• ¼ cup sugar
• ¼ cup all-purpose flour
• 1 large egg white, at room temperature
• Cheesecake Base:
• 750g cream cheese, at room temperature
• 1 300 mL tin sweetened condensed milk
• 1 Tbsp finely grated lime zest
• 2 tsp vanilla extract
• 2 large whole eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1 cup frozen blueberries
• Citrus Curd:
• 2 large whole eggs
• 2 large egg yolks
• ½ cup sugar
• 1 Tbsp finely grated lime zest
• ½ cup fresh lime juice or lemon 
• ½ cup unsalted butter, cut into pieces
• ¼ cup sour cream
• Topping:
• 1 cup whipping cream
• 1 Tbsp instant skim milk powder
• 2 Tbsp sugar
• ½ tsp vanilla extract
• ½ cup fresh blueberries, for garnish

 Directions

1. Preheat the oven to 180 °C. Lightly grease a springform cake tin and place onto a baking tray.
2. For the crust, stir the coconut, sugar and flour together. Whisk the egg white until frothy and then stir this into the coconut. Press into the bottom of the prepared pan (I used a potato masher to press it down). Bake the crust for about 18 minutes, until lightly browned around the edges and then cool before filling.
3. For the cheesecake, lower the oven temperature to 150 °C. Beat the cream cheese until light and fluffy. Beat in the condensed milk, scraping the sides and bottom of the bowl well. Beat in the zest and vanilla, then on a lower speed; beat in each egg and the yolk one at a time. Pour this over the cooled crust. Blend frozen blueberries, swirl through mixture and bake for about 40 minutes, until the outside of the cheesecake is set, but the centre still has a little jiggle to it. Prepare the lime curd as the cheesecake cools.
4. For the curd, whisk the whole eggs, egg yolks, sugar, lime zest and juice in a metal bowl. Whisk in the butter and sour cream and place the bowl over a pot of gently simmering water, whisking often, until the lime curd has thickened, about 10 minutes. Strain the curd and spread this gently over the cheesecake. Once fully cooled to room temperature, chill the cheesecake for at least 6 hours (do not cover with plastic wrap).
5. For the topping, whip the cream. Stir in the sugar and vanilla and spread this over the cheesecake, leaving a 2-inches of the lime curd visible around the outside. Top the cream with blueberries and chill until ready to serve. The cheesecake will keep, refrigerated, for up to 3 days.