Name: Lime Coconut Cheesecake
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 2 h 10 min
Yield: 12
Cuisine: American
Ingredients: 2 cups graham cracker crumbs (I use a food processor); 1/2 cup sweetened flaked coconut, roughly chopped; 2 tablespoons sugar; 6-10 tablespoons butter, melted (amount depends on how fine the graham cracker crumbs are); 3 (8 ounce) packages cream cheese, at room temperature; 1 cup sugar; 3 eggs, at room temperature; 1 1/2 teaspoons vanilla extract; 2 tablespoons lime zest; 1/2 cup fresh lime juice (4-5 medium limes); 1 cup heavy cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 1/2 - 2 teaspoons coconut extract; 1/3 cup sweetened flaked coconut, toasted

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LIME COCONUT CHEESECAKE – A rich and creamy cheesecake flavored with fresh lime then covered in coconut whipped cream and toasted coconut. If you’re looking for a way to spoil yourself and your loved ones, look no further.

It’s long been said in my house that I would rather make a cheesecake than chop veggies for a salad. It’s true! I don’t mind a little extra work in the kitchen when the results are as luxurious as Lime Coconut Cheesecake.

Don’t let cheesecakes intimidate you. They are not as hard as you might think. It may take a few tries to learn what to look for to determine if it’s perfectly baked, but you can do it. I believe in you.

I first gained my cheesecake confidence several years ago when a close family friend was kind enough to walk me though the process. I’ve been making them ever since! Lime Coconut Cheesecake is one of my all-time favorites.

This recipe calls for toasted shredded coconut. You can toast it in the oven or over the stove. I like to toast it over the stove. I preheat a non-stick pan to medium heat, add the coconut and stir intermittently until it reaches the desired level of golden brown.

Here’s what you need to make Lime Coconut Cheesecake…

Graham cracker crumbs
Sweetened flaked coconut
Sugar
Butter, melted
Cream cheese
Eggs
Vanilla extract
Limes, zest and juice
Heavy cream
Powdered sugar
Coconut extract

Lime Coconut Cheesecake

Yield: 12 servings

Prep Time: 25 minutes

Cook Time: 1 hour 15 minutes

Rest Time: 30 minutes

Total Time: 2 hours 10 minutes

LIME COCONUT CHEESECAKE - A rich and creamy cheesecake flavored with fresh lime then covered in coconut whipped cream and toasted coconut. If you're looking for a way to spoil yourself and your loved ones, look no further.

Ingredients

Graham Cracker and Coconut Crust

2 cups graham cracker crumbs (I use a food processor)
1/2 cup sweetened flaked coconut, roughly chopped
2 tablespoons sugar
6-10 tablespoons butter, melted (amount depends on how fine the graham cracker crumbs are)

Lime Cheesecake

3 (8 ounce) packages cream cheese, at room temperature
1 cup sugar
3 eggs, at room temperature
1 1/2 teaspoons vanilla extract
2 tablespoons lime zest
1/2 cup fresh lime juice (4-5 medium limes)

Coconut Whipped Cream and Topping

1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 - 2 teaspoons coconut extract
1/3 cup sweetened flaked coconut, toasted

Instructions

Preheat oven to 350.
Using 2-3 sheets of tin foil, wrap the outside of a springform pan. Make sure to fold it down at the top of the pan and press tightly in place.
For the crust: In a medium-sized bowl add the graham cracker crumbs, sweetened flaked coconut, sugar, and 6 tablespoons of the butter, mix until combined.
Add more butter as needed to create the correct consistency. You want it to be able to hold its shape easliy without falling apart or feeling greasy. If you add too much butter, add a little more graham cracker crumbs to correct.
Add the graham cracker mixture into the springform pan. Using your fingers or a glass, press the mixture into place to form an even layer on the bottom and about 1 inch up the sides.
Bake for 5 minutes, remove and let it rest while you work on the cheesecake.
For the cheesecake: In a stand mixer, add the cream cheese and sugar. Beat until smooth and creamy. Scrape down the sides of the bowl as needed.
One at a time, add the eggs. Beat between each addition. Scape down the sides of the bowl as needed.
Add the vanilla, lime zest, and lime juice. Beat to combine. Scape down the sides of the bowl as needed.
Place the springform pan into a large roasting pan. Fill the roasting pan with hot water to about halfway the height of the springform pan.
Carefully pour the cheesecake batter into the prepared springform pan. Smooth out the top.
Bake for 65-85 minutes. You'll know it's done when the center of the cheesecake is set (no longer wet to the touch), but still jiggly. The edges should begin to brown.
Once fully cooked, leave the cheesecake in the oven, crack the door open, and turn off the oven. Rest it in the oven for 30 minutes.
Remove from the oven, remove the springform pan from the roasting pan, and place on a cooling rack until completely cooled.
Cover with a towel and chill at least 8 hours or overnight.
To serve, remove the cheesecake from the fridge and carefully remove the outside ring of the pan. I use a straight plastic icing spatula to help loosen the ring from the cheesecake crust.
For the topping: In a stand mixer, beat the heavy cream until soft peaks form.
Add the powdered sugar, vanilla extract, and coconut extract. Beat until medium peaks form.
Spread the whipped cream over the top of the cheesecake, sprinkle with the toasted coconut.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 363Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 97mgSodium: 189mgCarbohydrates: 39gFiber: 1gSugar: 30gProtein: 4g