Key Lime Coconut Cheesecake
From chalgal 14 years ago
- 60 minutes to make
- Serves 10
From the lick my spoon blog, the author created this recipe based on her love for bath and body works Coconut Lime Verbena frangrance. It is creamy, flavorful and decadent.
Ingredients
- Crust shopping list
- 1 package graham crackers (approx. 1 cup) shopping list
- 1 cup cashews shopping list
- 6 tablespoons unsalted butter, melted shopping list
- 1 tablespoon grated lemon or lime zest shopping list
- Filling shopping list
- 1 (12 oz.) container sour cream shopping list
- 2 (8 oz.) packages cream cheese, at room temperature shopping list
- 1 ¼ cup sugar shopping list
- 2 tablespoons grated lime zest shopping list
- ½ cup lime juice (if you can’t find key limes, substitute with regular limes) shopping list
- ¼ cup Malibu coconut rum (optional) shopping list
- 2 teaspoons vanilla extract shopping list
- 4 large eggs, at room temperature shopping list
- Topping shopping list
- ½ cup sweetened coconut flakes, toasted shopping list
- Slices of lime for garnish shopping list
How to make it
- Preheat oven to 350 degrees F.
- Butter or spray the bottom of a 10 inch springform pan with nonstick cooking spray. Cover the outside of the pan in foil.
- Finely grind the graham crackers and cashews in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened.
- Press the crumb mixture over the bottom of the prepared pan. Bake until the crust is golden, 10-15 minutes. Cool completely.
- Mix together the sour cream, cream cheese, and sugar. Blend in the lime zest, lime juice, Malibu, and vanilla. Add eggs in one at a time.
- Pour the cheese mixture over the crust in the pan. Place the pan in a large roasting pan. Create a hot water bath by pouring enough hot water into the roasting pan to come halfway up the sides of the baking pan.
- Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour.
- Toast the coconut in a dry skillet over medium heat. Keep stirring it so it doesn’t burn; it will toast up quickly. Sprinkle the toasted coconut on top. Garnish with lime slices.
- 6. Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold and firm, at least 8 hours (best overnight).
The Rating
Reviewed by 6 people-
looks great!
m2googee
in Tomball loved it
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I am a cheesecake freak! Love this!
greekgirrrl
in Long Island loved it
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wow again.... I just started baking about a month ago because of my spices I sell... I need all the help I can get, lol.
floridiangourmet
in Hudson loved it
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