Coconut And Lime Cheesecake
Indulge in the tropical flavors of Saint Helena with this delightful Coconut and Lime Cheesecake. The creamy texture of the cheesecake combined with the zesty lime and sweet coconut will transport you to the sunny shores of this remote island.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup coconut milk
- Zest of 2 limes
- 2 tablespoons fresh lime juice
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
- In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Beat in the eggs one at a time. Add the coconut milk, lime zest, lime juice, and vanilla extract, mixing until well combined.
- Pour the cream cheese mixture over the crust in the pan. Sprinkle the shredded coconut on top.
- Bake in the preheated oven for 45 minutes, or until the center is almost set. Allow the cheesecake to cool completely, then refrigerate for at least 4 hours before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 22g
Supplies
9-inch springform pan Mixing bowls Electric mixer
Tools
Oven Refrigerator
Serving suggestions
Serve the Coconut and Lime Cheesecake chilled, topped with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
Tips & tricks
For an extra burst of lime flavor, add a lime slice as a garnish when serving.
Cost
$15