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Coconut + Lime Cheesecake
November 16, 2020
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Cheesecake is the quintessential American dessert which actually originated in ancient Greece. The many variations and flavors are endless and it allows for so much creativity which is what makes the cheesecake so versatile. Our favorite rendition is this light coconut and lime version.
Ingredients:Crust2 cups coconut crisps crumbs (can use crisp cookie or toasted coconut flakes)1/2 cup melted butter2 tbsp sugarFilling32oz cream cheese2 cups sour cream10 eggs (room temp)5 tbsp lime juice1 cup heavy cream1 1/3 cup sugar1 tspn coconut flavorWhipped topping1 cup heavy cream3 tbsp sugar1 tsp coconut extract1/2 tsp vanilla extractWhipped Topping:
In a large bowl mix heavy cream, sugar, and extracts using immersion blender with whisk attachment or electric mixer on medium high. Whip until you notice medium peaks, this is when you pull out your blending tool and the topping forms a peak that isn't solid but still holds it's shape. Whip any longer than this and you will have more of a buttercream frosting consistency. Store in the refrigerator until ready to use.
Coconut Crust:
preheat oven to 375 degrees. Blend your coconut ingredient (can use crispy coconut cookies or crisp coconut rolls) in food processor until you have fine crumbs. mix in sugar and melted butter until evenly coated (will look like damp sand). Using your hand, pat your crumb mixture to the base of your pan tightly and bake for 5-10 minutes. Let cool before filling.
Filling:
mix softened, room temperature cream cheese, sour cream, heavy cream, and sugar with electric mixer or immersion blender. Add eggs one at a time (lightly scramble eggs first and eyeball approx. 1 egg at a time). Add lime juice and coconut flavor and mix until blended. Pour into spring form with pre-baked crust or two (2) 9" pans with crust and bake at 325 degrees until the top of the cheesecake is slightly brown but still a little jiggly (about 45 minutes). Let cheesecake cool before refrigerating for a minimum of 5 hours. Add whipped topping then finish with lemon or lime zest and coconut flakes.
