Shamrock Lime Cheesecake

Use a tin can to make a heart shaped mold. In a salad bowl mix the shredded coconut, raw cane sugar, 1 1/4 cups lemon juice, melted butter, and salt. Place in a parchment lined round cake pan and spread out evenly. Bake 20 minutes at 310 °F.

Remove the skins of a lime using a peeler and cut into thin slices. Place the lime skins in water and bring to a boil. Pour the lime infused water into a bowl and strain out the skins. Place 1 1/4 cups of the lime water into a sauce pan with 1 1/4 cups lemon juice, 1 1/4 cups sugar, and the lime skins. Cover and let simmer on low for one hour. Set lime wedges aside. Let the syrup cool and place in the refrigerator.

Mix together the cream cheese with 2 cups sugar in a large bowl using an electric mixer. Mix in the sour cream, vanilla extract, and eggs. Add in the zest and juice of 3 limes. Pour the mix into the round cake pan and bake in the oven in a bain-marie for 20 minutes at 350 °F and then for 1 hour at 200 °F. Remove from the oven and let cool for 1 hour. Then refrigerate overnight.

Once the cake is chilled, use your heart shaped cookie cutter to carve out 3 hearts from the surface of the cake. Cut out the shape fo the stem as well to make a clover. Prepare a lime jello mix with 2 cups of boiling water. Let cool slightly and pour it into the cavities. Place in the fridge 2 hours to set. Serve and decorate with candied lime and lemon syrup. Enjoy!