Friday, 12 May 2017

Lime Cheesecake with Toasted Coconut

Last week was Cinco de Mayo.  We had a party to go to that night and I thought it was a perfect opportunity to make a cheesecake that I've been thinking about lately.  I'm starting to have a thing for all things lime.  I used to be pretty meh on limes....I'm not sure what has changed.  I can't get enough of them now!  After a recent trip to Mexico it seems that my need for this citrus deliciousness has increased even more.

So I have a newfound love of limes.  And I have a love for cheesecake that spans years.  Cream cheese was on sale last week.  It was a perfect storm.

There's nothing more to say here.  Just get in your car, on your bike, or walk to the nearest store and obtain all the provisions to make this.  Then have a little fiesta and eat the whole thing!

Lime Cheesecake with Toasted Coconut
Here's the recipe:



Lime Cheesecake with Toasted Coconut

Crust:
2 cups graham wafer crumbs
1/2 cup sweetened shredded coconut
1/2 cup butter or stick margarine

Cheesecake
2 1/2  packages softened cream cheese (Don't skimp.  Use full fat, 8 oz packages)
2/3 cup sugar
3/4 cup sour cream
2 tbsp flour
1 tsp vanilla
1 tbsp lime zest
1/4 cup lime juice (Real limes, people, not the bottled juice)
3 large eggs

Toasted Coconut Topping
1/3 cup shredded coconut


Preheat the oven to 350F.  Stir together the graham crumbs and coconut in a medium sized bowl.  Melt the butter and pour over the crumb mixture.  Lightly stir until combined and then press into the bottom and slightly up the sides of a 10 inch springform pan.  Place the pan on a baking sheet and bake for 5 minutes.  Remove from oven and set aside.  Reduce oven temperature to 325F

Beat cream cheese and sugar on high until light and creamy.  Add sour cream, vanilla, and sprinkle flour on top.  On medium speed, continue beating until fully combined.  With mixer on low, gradually pour in lime juice and zest.  Add eggs, one at a time, and beat until just incorporated after each addition.

Pour over prepared crust.  Place the cheesecake (don't forget the baking pan underneath) in the oven and bake for 50 to 55 minutes, until the center is just set.  Turn the oven off and open the door slightly.  Keep the cheesecake there to cool slightly for 1 hour.  Remove the cheesecake from the oven and place on a wire rack.  Allow to fully cool before placing in the refrigerator.

Before serving, add the toasted coconut.  I like to toast mine in a pan.  Place it over high heat and stir constantly just until it starts to turn golden.  This usually takes just over a minute or so.  It burns fast, so watch it!  Cool completely and then sprinkle on the cheesecake and serve.




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