De Lime in De Coconut Cheesecake
Indulge in a slice of paradise with the luscious "De Lime in De Coconut Cheesecake," a tropical twist on the classic dessert that's bursting with vibrant flavors and creamy perfection. This decadent cheesecake features a buttery graham cracker crust, a silky coconut cream and lime-infused filling, and a cloud-like topping of fresh whipped cream. Sweetened shredded coconut adds a delightful texture, while toasted coconut flakes and lime slices create an eye-catching garnish. Baked in a water bath to ensure a smooth, crack-free finish, this cheesecake is as stunning as it is delicious. Whether you're hosting a summer soirée or craving a citrusy escape on a cold day, this zesty, dreamy dessert is sure to transport your taste buds straight to the tropics. Perfect for sharing, this recipe serves 12 and is a show-stopping centerpiece for any occasion.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 0.75 cup coconut cream
- 0.33 cup lime juice, freshly squeezed
- 2 tablespoons lime zest
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup sweetened shredded coconut
- 1 cup heavy whipping cream (for topping)
- 2 tablespoons powdered sugar
- 0.25 cup toasted coconut flakes (for garnish)
- 4 slices lime slices (for garnish)
Instructions
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan with cooking spray and wrap the bottom in aluminum foil to prevent leaks.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the texture resembles wet sand.
Press the crust mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar with a hand or stand mixer until smooth and creamy, about 2-3 minutes.
Add the coconut cream, lime juice, lime zest, and vanilla extract to the cream cheese mixture. Mix until fully incorporated.
Beat in the eggs, one at a time, ensuring each egg is fully blended before adding the next. Avoid overmixing to prevent air bubbles.
Gently fold in the shredded coconut with a spatula.
Pour the cheesecake batter over the cooled crust, spreading it evenly.
Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan to create a water bath.
Carefully transfer the pans into the oven and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and water bath. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight.
To make the whipped cream topping, beat the heavy whipping cream and powdered sugar together in a mixing bowl until stiff peaks form.
Spread or pipe the whipped cream over the chilled cheesecake. Garnish with toasted coconut flakes and lime slices.
Carefully remove the sides of the springform pan before serving. Slice and enjoy your tropical-inspired dessert!
Nutrition Facts
Calories |
7298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 532.3 g | 682% | |
| Saturated Fat | 340.2 g | 1701% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1838 mg | 613% | |
| Sodium | 3780 mg | 164% | |
| Total Carbohydrate | 575.3 g | 209% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 428.6 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1127 mg | 87% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1852 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
