Cheesecake

Preheat oven to 325°F (160°C). Crush 22 graham crackers into fine crumbs and combine with 9 tablespoons melted butter in a bowl, stirring until the mixture resembles wet sand.

Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to create an even crust, then set aside.

Beat the 4 bars of reduced fat cream cheese and 3/4 cup superfine sugar together in a large bowl with an electric mixer until smooth and creamy, about 2 minutes.

Add the 5 large eggs one at a time to the cream cheese mixture, beating on low speed after each addition until just combined. Fold in the lime zest gently with a spatula.

In a separate clean bowl, whip the 3 large egg whites until stiff peaks form using an electric mixer, then gradually add the generous 1/2 cup superfine sugar while continuing to beat until glossy and thick.

Gently fold the whipped egg white mixture into the cream cheese batter in two additions, being careful not to deflate the whites.

Fold the 1/2 cup unsweetened shredded coconut into the batter until evenly distributed.

Pour the cheesecake filling over the prepared graham cracker crust and smooth the top with a spatula.

Bake in the preheated oven for 50 minutes, until the top is light golden and the center jiggles slightly when gently shaken.

Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 15 minutes to prevent cracking.

Remove the cheesecake from the oven and let it cool to room temperature on a wire rack, then refrigerate for at least 4 hours or overnight before serving.