This Coconut Lime Cheesecake is super creamy and dense like a New York Cheesecake.
Shredded coconut in the crust along with coconut cream and extract in the cheesecake supply the coconut hit. It is actually a rather subtle coconut flavour. With lime juice and zest in the cheesecake and some toasted coconut garnish and you might just think you are in the tropics!
The recipe calls for coconut cream. You can buy coconut cream in the grocery store but if you can't find iit just chill a full fat can of coconut milk. Measure out ½ cup trying to capture as much of the thick cream that has risen to the top.
Coconut extract adds a bit more flavour but if you don't have it don't let that stop you from making this much!
Baked Coconut Lime Cheesecake
Dense and creamy with lime juice and zest and toasted coconut add up to real tropical flavour!
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Save Print Pin Facebook TextServings: 10 servings
Equipment
- 9" Spring form pan
Ingredients
Crust
- ¾ cups graham wafer crumbs
- ¼ cup shredded, sweetened coconut
- ¼ cup flour
- 1 Tbsp brown sugar
- ¼ cup butter melted
- ¼ teaspoon salt
Filling
- 24 oz cream cheese, room temperature
- ½ cup sugar
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- ½ cup coconut cream See Note 1.
- ¼ cup yogurt
- 2 eggs
- 1 lime, juice and zest
- 1 teaspoon vanilla
- ½ tsp coconut extract
Garnish
- ¼ cup shredded, sweetened coconut
- lime zest and slices
Instructions
- Preheat oven to 325°. Spray the bottom of 9" spring form pan with cooking spray. Wrap the bottom of the pan with tin foil that goes well up the outside. Fill a deep baking pan, large enough to hold the springform pan with 1" of water. Note the foil should be wide enough to cover the entire bottom of the springform pan and up the sides without any seams. Use 2 layers for security. See Note 2.
- Combine the crust ingredients in a bowl and mix till uniformly moist. Using a fork press the grumbs firmly and evenly on the bottom of the spring form pan.
- Bake crust 10 minutes and remove from oven and set aside to cool.
Filling
- Combine the sugar, cornstarch and salt in a bowl and mix well.
- Beat the cream cheese and coconut cream in a bowl until just combined. Add half the sugar mixture on medium low until just combined. Add remainder of sugar mixture and mix until just combined.
- Add the yogurt, lime juice and zest, vanilla and coconut extract. Mix on low about 15 seconds. Add the eggs one at a time and beat until smooth.
- Pour the filling on top of the prebaked crust.
- Gently set the springform pan in the baking pan with the water. Make sure the water doesn't go above the top of the foil or you will have a soggy crust. Bake 1 hour and 30- 45 minutes until the edges turn golden and start to pull away from the edge. The center of the cheesecake will be a bit soft but should not be runny. If the top is getting too brown, cover the top loosely with aluminum foil.
- Allow cheesecake to cool about 45 minutes in the waterbath. Remove pan from the waterbath and refrigerate at least 4 hours. 8 hours to overnight is even better.
Garnish
- To toast the coconut lay it in a single layer and baked 5-10 minutes @ 325℉. Or Airfry in a low dish 7-8 minutes.
- Top the cheesecake with toasted coconut, lime zest and slices.
- Cheesecake can be frozen up to 3 months and defrosted in the fridge before serving. Leftovers keep well tightly sealed in the fridge for 3 days.
Notes
Note 1: You can buy coconut cream in the grocery store. If you can't find it chill full fat coconut milk and measure out ½ cup including any thickened milk that has accumulated.
Note 2: A water bath helps to keep the cheesecake from cracking because the heat is too dry. If your foil is not wide enough to cover the bottom and sides of your pan then you can omit the water bath and risk the cracked top. Or you can cover the bottom of the springform pan with the foil that you have and set a heatproof dish in the waterbath and then set your springform pan on top of the dish so it is out of the water but gets the benefit of the moist heat from the water bath.
Nutrition
Calories: 445kcal | Carbohydrates: 27g | Protein: 7g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 114mg | Sodium: 436mg | Potassium: 191mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1113IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 1mg
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ralph hetke
The best.