Welcome to a tropical twist on a classic dessert! This Coconut Lime Cheesecake combines the creamy richness of cheesecake with the bright, refreshing flavors of coconut and lime. It's perfect for any occasion where you want to impress with something a bit different yet incredibly satisfying.
The crust is made with graham cracker crumbs and shredded coconut, offering a crunchy, aromatic base. The butter binds it all together and adds richness. For the filling, cream cheese provides the creamy texture, while granulated sugar sweetens it up. The coconut cream and lime juice introduce tropical notes, with lime zest enhancing the citrusy aroma. Eggs help set the cheesecake, and a touch of vanilla extract adds depth to the flavor.
This cheesecake pairs beautifully with a dollop of whipped cream and a sprinkle of toasted coconut on top. For a colorful touch, garnish with thin lime slices or zest. It also complements fresh berries, adding a burst of color and flavor.
Start by preheating your oven to 325°F (163°C) and greasing a 9-inch springform pan. This helps prevent sticking, making it easier to remove your cheesecake later. In a mixing bowl, combine the graham cracker crumbs, shredded coconut, sugar, and melted butter. Use a fork or your hands to ensure everything is well mixed and moistened by the butter. Once mixed, press this crust mixture firmly into the bottom of the prepared pan. You want a compact crust that will hold together, so don't be shy about pressing down.
For the filling, beat the softened cream cheese and sugar in a large mixing bowl until smooth and creamy. This might take a couple of minutes, but it's crucial for a lump-free cheesecake. Next, add the coconut cream, lime juice, lime zest, eggs, and vanilla extract. Mix these in until they're fully incorporated, ensuring a uniform filling. Pour the filling over the crust in your springform pan, using a spatula to spread it evenly if needed.
Bake the cheesecake in the preheated oven for 55-60 minutes. You're looking for the center to be set but still have a slight jiggle when you gently shake the pan. This jiggle is your friend, indicating a creamy texture once cooled. Turn off the oven and let the cheesecake cool inside for an hour. This gradual cooling helps prevent cracks. Afterward, transfer the cheesecake to the refrigerator for at least 4 hours, or overnight if possible, to fully set.
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