Key Lime & Coconut Chocolate Cheesecake Recipe - Charter Yacht Three Moons

We received a recipe this morning from Shelly, chef & co-owner of the 72-foot charter yacht, Three Moons.

 Three Moons

Three Moons is a 72-foot Irwin ketch with a crew of three, owner-operated by Shelly & Randy Tucker. Three Moons is fully air conditioned and accommodates up to 8 guests in 4 double cabins with ensuite heads.

Carefully guarded like a leprechaun's pot of gold, our recipe has never been shared, until today! Enjoy!

There's nothing like the tropical taste of key lime juice mixed with chocolate and coconut that will have you dreaming of the islands! Competing against nearly thirty chefs, Three Moons won third place in the November 2009 Virgin Islands Charteryacht League Culinary Competition with Kiss-Me Key Lime 'n the Coconut Chocolate Cheesecake.

Join us in celebrating our eleventh culinary competition award in the past twelve years! That's no blarney! 
 
KISS-ME KEY LIME "N THE COCONUT CHOCOLATE CHEESECAKE

Serves 16
Prep Time: 15 Minutes
Baking Time 55-65 Minutes

Crust:

• 1 Pkg plain devil's food cake mix
• 6 TBS butter, melted
• 1 large egg, at room temperature

Filling:

• 2 cups semisweet chocolate chips
• 2 Pkgs (8oz each) cream cheese at room temperature
• 1 can (14oz) sweetened condensed milk
• 3 large eggs, at room temperature
• 1/2 cup Key lime juice, at room temperature

Meringue Topping:

• 8 egg whites
• 1/2 cup sugar
• 2 tsp. cream of tartar
• 1 tsp. coconut flavoring

Garnish:

• Toasted coconut & twists of lime

1. Place a rack in the center of the oven and preheat the oven to 325 degrees. Set aside a 10-inch springform pan.
2. Place the cake mix, melted butter and 1 egg in a large mixing bowl. Blend with an electric mixer on low speed for 2 minutes. Stop  the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together into a ball. With your fingertips, pat the batter evenly over the bottom and up the sides of the springform pan, spreading it out with your fingers until smooth. Set the pan aside.
3. Place the chocolate chips in a medium-size glass bowl and heat in the microwave on high for approx. 2 minutes. Remove the bowl from the oven and stir with a small rubber spatula until they are melted. let the chocolate cool slightly. Place the melted chocolate, cream cheese and sweetened condensed milk in a bowl and blend with a mixer on low speed until just combined, 30 seconds. Increase the mixer speed to medium and beat 1 minute more to thoroughly cream the mixture. Add the 3 eggs and the lime juice to the batter. Beat on medium speed for 1 minute scraping down the sides of the bowl periodically. Pour the filling into the crust and place into the oven.
4. Bake the cheesecake until it looks shiny and the center barely jiggles when you shake the pan, 55-65 minutes. Remove the pan from the oven and place it on a wire rack to cool for 30 minutes.
5. Preheat broiler. Beat egg whites, sugar, cream of tartar and coconut flavoring until stiff peaks form. Spread on top of baked cheesecake. Place under the broiler and watch carefully as the meringue browns. Remove when when lightly browned and cool.

Thanks for sharing, Shelly!  Perhaps we'll see you when we are doing our sail trials and can have a taste :)

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View Three Moons's online brochure
For more yachts, visit our website: www.ParadiseConnections.com

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