Lime Coconut Cheesecake

<< Lime Coconut Cheesecake is a cheesecake recipe that is perfect for entertaining. The addition of flaked coconut to the crust and lime to the filling give this cheesecake a fresh, tangy flavor. This recipe makes a large cheesecake - enough to serve a crowd.

Lightly grease a 9-inch springform pan - line bottom with circle of parchment paper.

Ingredients for Crust :

1 ½ cups graham cracker crumbs
1/3 cup medium dessicated unsweetened coconut, plus extra for garnish
2 tbsp. sugar
1 tsp. ground cinnamon, if desired
1/3 cup unsalted butter, melted

In a mixing bowl, combine graham cracker crumbs, coconut, sugar and cinnamon. Add melted butter and mix until moistened. Press mixture into bottom of prepared pan and set aside.

Ingredients for Filling:

3 - 8 oz. (250 g) packages of cream cheese, room temperature (you can also use lowfat cream cheese, not fat-free)
2/3 cup sugar
1 tsp. vanilla extract
2 tbsp. fresh lime zest - plus extra for garnish
2 tbsp. fresh lime juice
4 eggs, room temperature
½ cup sour cream, room temperature
Toasted coconut, for garnish

Preheat oven to 350 degrees F. Place a shallow pan of water on bottom rack of oven - wrap outside of pan with tin foil to avoid leaks. During baking, this will keep the cake moist so it will not crack.

Using an electric mixer, beat cheese until smooth. Add sugar, vanilla, lime zest and juice - beat well for 4-5 minutes. Add eggs, one at a time, mixing well and then beat in the sour cream. Pour filling over crust in pan. Place cake in oven using centre rack (above the pan of water). Bake for approximately 45-50 minutes, just until cake is set, not firm.

To prevent cracking, let cake cool in oven with heat turned off and door partially opened. (see note below to avoid cracking)*

Once cake has cooled, cover carefully with plastic wrap and refrigerate until firm.

To serve, remove cake from spring form pan and slide off of parchment paper onto a serving platter.

Garnish with toasted coconut and lime zest. Slice cake with a hot dry knife for best results.

*Note: The author of the recipe suggests that once the cake is baked, before it cools, gently run a hot sharp knife around the edge of the pan - this will prevent the cake from sticking to the sides as it cools and the inevitable cracks.

Lime Coconut Cheesecake serves: 12-16

Source: Inspired Spring 2010 (a Sobeys Inc. publication)

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