Lime Coconut Cheesecake
Indulge in the tropical delight of Lime Coconut Cheesecake, a luscious dessert that combines zesty lime and creamy coconut for an irresistible flavor combination. This baked cheesecake features a buttery graham cracker crust, a velvety cream cheese filling infused with tangy lime juice, fragrant lime zest, and rich coconut cream, all crowned with a golden layer of toasted shredded coconut. Perfectly balanced with a hint of vanilla and a light citrus zing, this dessert is a showstopper for any occasion. Easy to prepare and beautifully set with a no-crack technique, this cheesecake is best served chilled, with a garnish of fresh lime zest or whipped cream for an extra burst of freshness. Whether you're hosting a dinner party or indulging your sweet tooth, this decadent lime coconut cheesecake is sure to impress!
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 75 grams Unsalted butter
- 680 grams Cream cheese
- 200 grams Granulated sugar
- 120 ml Coconut cream
- 80 ml Lime juice
- 2 tablespoons Lime zest
- 4 large Eggs
- 50 grams Shredded coconut
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch springform pan.
Crush the graham crackers into fine crumbs using a food processor or a rolling pin. Mix the crumbs with melted butter until evenly combined.
Press the graham cracker mixture firmly into the bottom of the prepared pan to form an even base. Bake the crust for 10 minutes, then set aside to cool.
In a large bowl, beat the cream cheese and sugar together until smooth and creamy, using a hand mixer or stand mixer on medium speed.
Add the coconut cream, lime juice, lime zest, vanilla extract, and salt to the cream cheese mixture. Beat until just combined.
Add the eggs one at a time, mixing on low speed after each addition until fully incorporated. Be careful not to overmix as this can cause air bubbles.
Pour the cheesecake batter over the cooled graham cracker crust. Smooth the top with a spatula.
Sprinkle the shredded coconut evenly over the top of the batter for a lightly toasted coconut crust once baked.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is slightly set but still has a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracking.
Transfer the cheesecake to the fridge and chill for at least 4 hours, or preferably overnight, to fully set.
Before serving, garnish with extra lime zest or whipped cream, if desired. Slice and enjoy!
Nutrition Facts
Calories |
5740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 409.5 g | 525% | |
| Saturated Fat | 234.3 g | 1172% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 1597 mg | 532% | |
| Sodium | 3862 mg | 168% | |
| Total Carbohydrate | 470.3 g | 171% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 373.1 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 915 mg | 70% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1905 mg | 41% | |
*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.
