Lime Coconut Cheesecake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (163°C) and grease a 9-inch (23 cm) springform pan.
• STEP 2.In a food processor, combine the graham cracker crumbs, shredded coconut, melted butter, and sugar. Press the mixture into the bottom of the prepared pan to form the crust.
• STEP 3.In a large mixing bowl, beat the cream cheese until smooth. Add the sweetened condensed milk, lime juice, lime zest, and coconut extract. Mix until well combined.
• STEP 4.Pour the filling over the crust and smooth the top with a spatula. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
• STEP 5.Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight, to set.
• STEP 6.Before serving, garnish with toasted coconut flakes and lime slices. Slice and serve chilled.

Cooking Tips

• To easily press the crust into the pan, use the bottom of a measuring cup or glass.
• For a stronger coconut flavor, you can add a teaspoon of coconut extract to the crust as well.
• Make sure to let the cheesecake cool completely before refrigerating to prevent condensation on the surface.

Storage and Serving

• Store the leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
• Serve the cheesecake chilled for the best texture and flavor.
• This cheesecake pairs well with a dollop of whipped cream and a sprinkle of toasted coconut flakes.