Custard Cheesecake

Crust
1 1/2 cups allpurpose flour
1 teaspoon baking powder
1/2 cup superfine sugar
1/2 cup  coconut
7 tablespoons cold unsalted butter
1 large egg
1 tablespoon milk

Cheese Filling
2 pounds dry curd cheese or farmer's cheese (twaróg) or ricotta
7 tablespoons room-temperature unsalted butter
1/2 cup superfine sugar
6 large room-temperature eggs, separated
1/2 cup condensed milk
1x 60-g package custard powder or 1 small instant vanilla pudding mix
1/2 cup  coconut
Pinch salt
1/4 cup superfine sugar

Coconut Crumble
1/4 cup allpurpose flour
2 tablespoons granulated sugar
3/4 cup  coconut
5 tablespoons confectioners' sugar
4 tablespoons cold unsalted butter

Coconut Cheesecake

Crust

In large bowl, whisk together 1 1/2 cups flour with 1 teaspoon baking powder, 1/2 cup sugar and 1/2 cup coconut.
Cut in 3 1/2 ounces cold butter as for pie dough. Mix together 1 egg and 1 tablespoon milk, and add to flour mixture, bringing together with the tips of fingers.
Lightly coat springform pan with cooking spray. Press crust into bottom and halfway up the sides of the pan. Refrigerate for 1 hour.

Cheese Filling

Heat oven to 325 F. In food processor, puree the 2 pounds farmer's cheese with 3 1/2 ounces room-temperature unsalted butter and 1/2 cup sugar until smooth.

Add 6 room-temperature egg yolks, one at a time, processing after each addition. Add the 1/2 cup sweetened condensed milk, package custard powder or instant vanilla pudding, 1/2 cup coconut and pinch salt, and process until incorporated. Transfer cheese mixture from food processor to  large bowl and set aside.
In separate bowl, whip 6 room-temperature egg whites until stiff. Add 1/4 cup superfine sugar and whip again until stiff.
Stir 1 cup whipped egg whites into the egg yolk-condensed milk mixture to lighten it. Then fold in the remaining egg whites, trying not to deflate the volume.
Remove crust from refrigerator and pierce all over with fork. Pour the cheese filling into the crust, smoothing the top. Set aside.

In medium bowl, combine 1/4 cup flour, 2 tablespoons granulated sugar, 3/4 cup coconut and 5 tablespoons confectioners' sugar.
                                                                            Cut in 2 ounces cold butter as for pie dough. If mixture is too dry, add a teaspon of milk at a time until crumbs form.
Top cheesecake mixture with crumbs and bake 50 minutes. Turn off oven and let cheesecake sit in oven for 10 minutes. Then open the oven door and let cheesecake sit for 30 minutes.
Remove cheesecake from oven and cool completely on wire rack. Refrigerate overnight.

Remove cheesecake from the springform pan and place on platter. Before serving, sprinkle the top with confectioners' sugar.