1Preheat oven to 350 degrees. Grease a 9 inch springform pan and place onto baking tray. I spray with cooking spray quite liberally because the crust will stick.
2For the crust - stir the coconut, sugar and flour together. Whisk the egg white until frothy and then stir this into the coconut. Press this into the bottom of the prepared pan (if you are finding this sticky, wet your fingers with water before pressing). Bake the crust for about 18 minutes, until lightly browned around the edges... cool before filling
3For the cheesecake - lower oven to 300 degrees. Beat the cream cheese until light and fluffy. Add condensed milk, scraping down the sides and bottom of bowl. Beat in zest and vanilla, then on a lower speed, beat in egg and egg yolk - one at a time. Add lime juice and stir. Pour this over cooled crust and bake for about 35 minutes, until the outside of the cake is set but the center is still a little jiggly
4For 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. You can strain the curd - although I never do. Spread over cheesecake. Leave to cool to room temperature then place in the fridge for at least 6 hours. Do not cover with plastic wrap
5For the topping - whip the cream and skim milk powder to a soft peak. Stir in the sugar and vanilla and spread this over cheesecake. Top with berries of your choice and chill until ready to serve