Lime Coconut Cheesecake
Ingredients
Crust
-
2
C
graham cracker crumbs
-
½
C
sweetened flaked coconut
-
2
Tbs
sugar
-
6
Tbs
butter, melted
Cheesecake
-
3
8 oz packages
cream cheese, softened
-
1
C
sugar
-
3
units
eggs at room temperature
-
2
Tbs
lime zest
-
½
C
fresh lime juice
-
1½
tsp
vanilla extract
Topping
-
1
C
heavy whipping cream
-
½
C
powdered sugar
-
1
tsp
vanilla extract
-
1½-2
tsp
coconut extract
-
⅓
C
sweetened flaked coconut, toasted
Instructions
- Preheat the oven to 350°F and prepare a 9-inch spring-form pan with a double layer of foil.
- Mix graham cracker crumbs, coconut, and melted butter, then press into the bottom and sides of the pan.
- Bake the crust for 5 minutes, then remove and set aside.
- In a bowl, beat cream cheese and sugar until creamy, then add eggs one at a time, mixing well.
- Add vanilla, lime zest, and lime juice to the mixture and combine.
- Pour the cheesecake batter into the prepared crust.
- Wrap the pan in heavy-duty foil and place it in a larger pan filled with hot water halfway up the sides.
- Bake for 75-85 minutes until the center is set and edges start to brown.
- Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes.
- Cool the cheesecake completely, then cover and chill overnight.
- Before serving, beat the whipping cream until soft peaks form, then add powdered sugar and extracts.
- Spread the whipped cream over the cheesecake and sprinkle with toasted coconut.
- Garnish with lime slices, slice, and serve.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
25g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
80mg
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