Ingredients for De Lime In De Coconut Cheesecake
- 1 ½ cups graham cracker crumbs
- Sweetened Flaked Coconut
- ¼ cup sugar (for crust) + 1 cup granulated sugar (for filling)
- Lime Zest
- Butter
- 3 (8 ounce) packages cream cheese
- 4 large eggs
- Coconut Milk
- Sour Cream
- Lime Rind
- Fresh Lime Juice
- 1 teaspoon vanilla extract
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How to Make De Lime In De Coconut Cheesecake
- Preheat oven to 325°F (160°C).
- **Crust:** Combine 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter in a food processor. Process until just blended.
- Press mixture into the bottom and about ½ inch up the sides of a 10-inch springform pan.
- **Filling:** In a large bowl, beat 3 (8 ounce) packages cream cheese with an electric mixer at medium-high speed until completely smooth and creamy.
- Reduce speed to low and add 4 large eggs one at a time, beating well after each addition.
- Add 1 cup granulated sugar, 1 teaspoon vanilla extract, 1 cup shredded coconut, and the zest of 2 limes. Beat until well combined, scraping down the sides of the bowl as needed.
- Pour filling over the crust.
- Bake for 75-90 minutes, or until the center is just slightly jiggly when the pan is gently tapped.
- Remove from oven and run a thin knife around the edge of the pan to loosen the cheesecake.
- Let cool completely to room temperature on a wire rack.
- Cover with plastic wrap and refrigerate overnight to allow the cheesecake to set completely.
- Garnish with whipped cream and lime wedges before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
87g
Fat
94g
Carbs
8g
