Key Lime Coconut Cheesecake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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From the lick my spoon blog, the author created this recipe based on her love for bath and body works Coconut Lime Verbena frangrance. It is creamy, flavorful and decadent. Ingredients:
crust |
1 package graham crackers (approx. 1 cup) |
1 cup cashews |
6 tablespoons unsalted butter, melted |
1 tablespoon grated lemon or lime zest |
filling |
1 (12 oz.) container sour cream |
2 (8 oz.) packages cream cheese, at room temperature |
1 1/4 cup sugar |
2 tablespoons grated lime zest |
1/2 cup lime juice (if you can’t find key limes, substitute with regular limes) |
1/4 cup malibu coconut rum (optional) |
2 teaspoons vanilla extract |
4 large eggs, at room temperature |
topping |
1/2 cup sweetened coconut flakes, toasted |
slices of lime for garnish |
Directions:
1. Preheat oven to 350 degrees F.
2. Butter or spray the bottom of a 10 inch springform pan with nonstick cooking spray. Cover the outside of the pan in foil.
3. Finely grind the graham crackers and cashews in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened.
4. Press the crumb mixture over the bottom of the prepared pan. Bake until the crust is golden, 10-15 minutes. Cool completely.
5. Mix together the sour cream, cream cheese, and sugar. Blend in the lime zest, lime juice, Malibu, and vanilla. Add eggs in one at a time.
6. Pour the cheese mixture over the crust in the pan. Place the pan in a large roasting pan. Create a hot water bath by pouring enough hot water into the roasting pan to come halfway up the sides of the baking pan.
7. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour.
8. Toast the coconut in a dry skillet over medium heat. Keep stirring it so it doesn’t burn; it will toast up quickly. Sprinkle the toasted coconut on top. Garnish with lime slices.
9. 6. Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold and firm, at least 8 hours (best overnight).
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