Non-stick cooking spray
2 cups graham cracker crumbs
1/2 cup sweetened shredded coconut
2 tablespoons sugar
1 teaspoon lime zest - finely chopped
6 tablespoons butter - melted
3 (8 oz.) packages cream cheese - soft, room temperature
1 cup sugar
3 eggs - room temperature
2 tablespoons lime zest - finely chopped
1/2 cup fresh lime juice (about 5 limes juiced) - strained
1 1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
1 cup heavy whipping cream
1/4 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
1/3 cup sweetened shredded coconut- toasted, 325°F oven, 8-9 minutes
1 lime – cut into thin slices
2 pounds and 8 oz. California Strawberries - rinsed, hulled and cut into 1 inch pieces
1 pound and 2 oz. sugar or granulated sugar
Preheat the oven to 350°F. Double-wrap the bottom of a 9 inch springform pan with aluminum foil. Lightly spray with non-stick pan coating. Set aside.
Combine crumbs, shredded coconut, sugar and lime zest in a bowl. Add the butter and toss until combined.
Place in springform pan, press on the bottom and press up the sides one inch. Bake in the oven for five minutes. Allow to cool completely.
In a separate bowl, beat the cream cheese and sugar until creamy; add eggs in one at a time until they are incorporated.
Add zest, juice and extracts. Mix until combined. Pour batter into crust and smooth evenly.
Place the springform pan in a roasting pan, fill halfway up with hot water, and carefully place into the oven. Bake for approximately 45-50 minutes. Cooking time will vary depending on oven so the key to this recipe is sight, not timing. The edges should be lightly browned and the center should be barely set. It should jiggle slightly. Turn oven off and crack open lightly to allow the cheesecake to finish setting up for 25 minutes.
Allow the cheesecake to cool completely on a cooling rack to room temperature. Cover lightly with plastic wrap and refrigerate for four hours or overnight.
Whip Cream Topping
Using a hand mixer, whip the heavy cream, sour cream, sugar and vanilla extract until soft peaks form.
Place on top of the cheesecake freely or you may pipe a decoration.
Top off with toasted shredded coconut and thin lime slices, and eat with strawberry jam.
Combine strawberries and sugar in a stainless steel pot.
With a wooden spoon, stir until combined. Allow to sit for five minutes.
Place the pot over medium high heat, stir occasionally.
Once the mixture has come to a full rolling boil, begin stirring constantly.
Skim the surface (foam) with a large spoon. Discard the foam.
Stir until the mixture has thickened and registers 220°F on a candy thermometer. This will take almost 20-30 minutes.
Cool the jam in a 9x13 pan. Place into the refrigerator to cool down rapidly.
Pour the cooled jam into a container for storage. It’s good for up to 1-2 weeks in the refrigerator or for up to one month in the freezer.
Formulation courtesy of California Strawberry Commission