Coconut lime cheesecake recipe

Coconut Lime Cheesecake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Coconut Lime Cheesecake recipe is a delightful twist on the classic dessert, combining the tropical flavors of coconut and zesty lime. The creamy and tangy cheesecake filling is perfectly complemented by the buttery graham cracker crust. Topped with a refreshing lime zest garnish, this dessert is not only visually appealing but also incredibly flavorful. Whether you're hosting a dinner party or simply craving a sweet treat, this recipe is sure to impress with its unique combination of ingredients.

Keywords: Coconut, Lime, Cheesecake, Tropical, Zesty.

Coconut lime cheesecake recipe details

Coconut lime cheesecake recipe, recipe Rating: 4.6
Number of votes:109 

Ingredients

	For the Base:
100 g	digestive biscuits, crushed
50 g	dessicated coconut, or sweetened shredded coconut
3 tbsp	brown sugar
1 tsp	lime zest
3 tbsp	unsalted butter, melted
	For the Filling:
900 g	cream cheese
4 large	eggs
1 large can(s)	sweetened coconut milk, approx 425g size
120 ml	double cream
2 tsp	lime zest
60 ml	fresh lime juice
1 tsp	vanilla extract
	whipped cream, to decorate
	shredded lime zest

Instructions

Preheat oven to Gas Mark 3, 170°C, 325°F.

To prepare the base:
Place all ingredients in the bowl of a food processor and process until blended. Press into bottom of a 10-inch, 25cm springform tin and up the sides to a height of about ½-inch or 1-1.5cm. Bake for about 10 minutes.

To prepare the filling:
Using a food mixer, place the cream cheese into a bowl and beta at medium speed until light and smooth. Reduce the speed and add eggs one at a time, beating thoroughly after each one. Scrape down the sides of the bowl and add remaining ingredients. Scrape down the sides of the bowl and process a little longer.

Spoon the filling into the base and level the surface. Bake for about 1¼ hours or until just set. Slide a knife around the sides of the tin and allow to cool on a wire rack.

Cover the tin with cling film and chill for several hours, or overnight.

When ready to serve, release the catch and remove tin. Slide the cake from the tin base to a serving dish. Garnish with whipped cream and shredded lime zest, if wished.

Will serve 10-12.

Preparation time:
ca. 40 min
Resting time:
ca. 8 hrs
Grade of difficulty:
easy
Calories per portion:
n/a