Almost as good as a margarita. Put the lime in my coconut…🎵
Lime-Coconut Crust
If there is such a thing as a margarita cheesecake, this is the crust for it!
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup sweetened shredded coconut
- 3 Tbsp sugar
- 1 tsp grated lime zest
- 1/4 cup unsalted butter melted
Instructions
- Combine all ingredients in the bowl of a food processor. Process until just blended.
- Press in bottom of 9-inch springform pan.
Lime-Coconut Cheesecake Filling
Ingredients
- 3 8- oz. packages of cream cheese softened
- 3 eggs
- 3/4 cup sugar
- 1/3 cup sour cream
- 2 tsp grated lime zest
- 3 Tbsp freshly squeezed lime juice
- 1 tsp vanilla extract
Instructions
- Place cream cheese in a large bowl and beat with a mixer at medium-high speed until smooth. Reduce speed to low and add eggs one at a time; beat well.
- Add remaining ingredients and beat well, scraping bottom and sides of the bowl occasionally. Scrape filling into crust.
- Bake 75-90 minutes at at 325°, until center jiggles slightly when pan is tapped.
- Remove from oven and run a knife around inside of pan.
- Cool to room temperature on a wire rack. Cover with plastic wrap and refrigerate overnight.
Lime-Coconut Topping
Ingredients
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 to 2 tsp coconut extract
- 1/3 cup sweetened flaked coconut toasted
Instructions
- Beat whipping cream until soft peaks form and then add powdered sugars and extracts. Beat until medium peaks form.
- Spread coconut on a paper plate (not styrofoam). Microwave in 30 second increments; stirring each time. Continue cooking and stirring in 30 second increments until the coconut reaches the desired level of toastiness.
- When ready to serve, place cheesecake on serving dish.
- Spread whipping cream evenly over cheesecake and sprinkle with toasted coconut. Garnish with sliced limes or candied lime slices. Slice and serve.