Friday, January 4, 2013

Coconut Lime Cheesecake


I made this creamy cheesecake to finish off our wonderful New Year's Eve dinner.  The secret is the sour cream.  I may toast the coconut for the topping to intensify the flavor next time, but this cheesecake is perfect just as it is.

Preheat oven to 325 degrees.
In a medium bowl, use a fork to blend:
2 cups Graham Cracker Crumbs
1 cup Sweetened Flaked Coconut
1/2 cup Butter, melted

When fully combined, press into a 10-inch springform pan.
Let crust rest in refrigerator while you prepare the filling.

Put 4 - 5 cups Water on to boil.

In a stand mixer, whip:
2 8-ounce packages Cream Cheese, softened, until fluffy.
Gradually pour in 1 cup Sugar.
Scrape down sides of bowl with a rubber spatula, then add 3 Eggs, one at a time.

Add:
2 cups Sour Cream
2 teaspoons fresh Lime Juice
1 teaspoon Vanilla Extract
Blend until thoroughly combined.

Pour into chilled crust.
Wrap bottom of pan tightly with foil and place into a large roasting pan.
Carefully pour hot water into roasting pan until the level is about halfway springform pan (check halfway through baking time to see if you need to add more water).
Bake for 1 hour and 15 minutes until cheesecake is set.
Remove pan from water and remove foil from the bottom.
Set on a rack and allow to cool.

Then move to refrigerator for at least 4 hours.
Remove from springform pan and place on cake plate.

Just before serving, mix topping.
In a small bowl, whisk together:
1/2 cup Sweetened Condensed Milk
1 1/2 cup Sweetened Flaked Coconut
When thoroughly combined, pour on top of cheesecake and spread evenly.

Enjoy!

Santa Barbara Courtyard

10 comments:

  1. Sounds like a perfectly tropical ending to the year. If only it came with its own island and palm trees :-)

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  2. I love the flavors in your cheesecake, Susan! Coconut and lime are so delicious together and graham cracker crusts are my favorite!

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  3. Wow, I love cheesecake, and love coconut too, but wouldn't have thought to make a coconut cheesecake. Great idea:) Thank you!

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  4. Wow, Susan this sounds like the perfect cheesecake! The crust looks amazing with the coconut and graham crackers. Is there any butter in the crust, is it the coconut that keeps it together?
    Hope you're having a good start to 2013, loved the card you shared, so funny!

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    Replies
    1. Oh my gosh, Chris - I can't believe I missed that - yes, 1/2 cup, melted.

      I've amended the recipe. Thanks so much! Susan

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  5. First of all, I want to live in that courtyard... secondly, I want to enjoy this cheesecake in the courtyard with a cup of coffee every afternoon!

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  6. Yum! This recipe reminds me of key west and a very nice lime cheesecake I had over there. Love the addition of coconut, one of my favorites!

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  7. Another fantastic cheesecake recipe-I'm bookmarking! Thanks Susan;-)

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  8. This just looks fabulous on the page. I can only imagine how tasty it was. Toasted coconut, a good idea.

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  9. An absolutely beautiful cheesecake!! Love anything with coconut in it! Yum!

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