Key Lime Coconut CheesecakeFrom chalgal 6 years ago
- 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 Cookchalgal Ft Lauderdale, FL
The Rating6 people
looks great!m2googee in Tomball loved it
I am a cheesecake freak! Love this!greekgirrrl in Huntington Village loved it
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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