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!

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 175°C (350°F) and grease a 9-inch springform pan.

Step 2

Crush the graham crackers into fine crumbs using a food processor or a rolling pin. Mix the crumbs with melted butter until evenly combined.

Step 3

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.

Step 4

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.

Step 5

Add the coconut cream, lime juice, lime zest, vanilla extract, and salt to the cream cheese mixture. Beat until just combined.

Step 6

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.

Step 7

Pour the cheesecake batter over the cooled graham cracker crust. Smooth the top with a spatula.

Step 8

Sprinkle the shredded coconut evenly over the top of the batter for a lightly toasted coconut crust once baked.

Step 9

Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is slightly set but still has a slight jiggle.

Step 10

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracking.

Step 11

Transfer the cheesecake to the fridge and chill for at least 4 hours, or preferably overnight, to fully set.

Step 12

Before serving, garnish with extra lime zest or whipped cream, if desired. Slice and enjoy!

Nutrition Facts

Serving size	(1622.7g)

Amount per serving	% Daily Value*
Calories	5739.7

Total Fat 409.5g	0%
Saturated Fat 234.3g	0%
Polyunsaturated Fat 25.4g
Cholesterol 1596.9mg	0%
Sodium 3861.6mg	0%
Total Carbohydrate 470.3g	0%
Dietary Fiber 13.9g	0%
Total Sugars 373.1g
Protein 82.1g	0%

Vitamin D 164IU	0%
Calcium 915.3mg	0%
Iron 10.8mg	0%
Potassium 1905.0mg	0%

*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.

Source of Calories

Fat: 62.5%

Protein: 5.6%

Carbs: 31.9%