Coconut Lime Cheesecake combines the tropical freshness of lime with the rich, creamy texture of cheesecake, all complemented by the sweet, nutty flavor of coconut. This dessert is a delightful fusion of tastes that evokes the feeling of a tropical escape. The cheesecake base is infused with the zest and juice of limes, offering a tangy contrast to the sweetness of the coconut that is mixed into the filling and sprinkled on top. Ideal for summer gatherings or as a festive finish to any meal, this cheesecake is both refreshing and indulgently satisfying, making it a favorite for those who enjoy a twist on the classic cheesecake.
Ingredients:
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sweetened shredded coconut
- 1/3 cup unsalted butter, melted
- 2 tablespoons sugar
- For the filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup coconut cream
- Zest of 2 limes
- Juice of 2 limes
- 1 teaspoon vanilla extract
- For the topping:
- 1 cup sour cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Shredded coconut, toasted
- Lime slices, for garnish
Directions:
- Prepare the crust:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, shredded coconut, melted butter, and sugar until well mixed. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and cool on a wire rack.
- Make the filling:
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add granulated sugar and beat until combined. Add eggs, one at a time, beating just until blended after each addition.
- Mix in coconut cream, lime zest, lime juice, and vanilla extract. Pour the filling over the prepared crust.
- Bake the cheesecake:
- Reduce oven temperature to 325°F (160°C). Bake the cheesecake for 55-60 minutes or until the center is just set and the top appears dull. Remove from the oven and cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer.
- Prepare the topping:
- In a small bowl, combine sour cream, powdered sugar, and vanilla extract. Spread over the top of the cooled cheesecake. Sprinkle toasted coconut around the edge and decorate with lime slices.
- Chill:
- Refrigerate the cheesecake overnight, allowing it to set completely and develop flavors.
- Serve:
- When ready to serve, release the cheesecake from the springform pan. Serve chilled, offering a slice of the tropics with each creamy bite.
This Coconut Lime Cheesecake is a showstopper, perfect for impressing guests or treating yourself to a decadent dessert that balances the tartness of lime with the sweet creaminess of coconut and cheesecake.
