Oh my goodness, let me tell you about this Coconut Lime Cheesecake! This recipe holds a special place in my heart because it reminds me of sunny beach days and lazy summer afternoons. The combination of creamy cheesecake, zesty lime, and a tropical coconut twist is simply out of this world. Every bite takes me back to that little seaside café where I first discovered this delightful dessert. I’ve been making it ever since!
What makes this cheesecake even more special is its unique flavor profile. It’s not your typical cheesecake; it’s bright and fresh, with a perfect balance of sweetness and tanginess. Whether I whip it up for a family gathering, a potluck, or just for a weekend treat, it never fails to impress! Let’s dive right in and explore how to make this happy little dessert.
What’s in Coconut Lime Cheesecake?
Graham Crackers: The base of our cheesecake, these bring that delicious buttery crunch. I usually choose organic brands for a more wholesome taste.
Coconut Flakes: We’re using both sweetened and unsweetened options in this recipe. The shredded coconut adds texture and a nutty flavor that just screams tropics!
Butter: Just the plain old unsalted kind will do! It binds the crust together, ensuring that every slice of cheesecake holds its shape beautifully.
Cream Cheese: The star of the show! Make sure you use full-fat cream cheese for a rich and creamy texture. I like to soften it beforehand to make the mixing easier.
Sour Cream: This adds a nice tangy flavor and creamy richness. Low-fat is fine, but full-fat is what I usually gravitate towards.
Sugar: The classic granulated sugar to sweeten up the cheesecake, though you could also use coconut sugar for a little caramel flavor.
Lime Juice and Zest: Fresh lime juice and zest give the cheesecake that refreshing zing! I highly recommend using fresh limes instead of bottled juice for the best flavor.
Eggs: These help set the cheesecake, giving it that lovely creamy consistency. Room temperature eggs blend in more smoothly, so take them out of the fridge ahead of time.
Is Coconut Lime Cheesecake Good for You?
Now, I won’t say this cheesecake is health food, but let’s chat about the health benefits and considerations!
Cream Cheese: Believe it or not, cream cheese does contain beneficial nutrients like calcium and phosphorus, plus it can be a good source of healthy fats. Moderation is key, of course!
Coconut Flakes: Packed with healthy fats, particularly medium-chain triglycerides (MCTs), coconut can boost energy and support weight loss efforts. Just choose unsweetened if you’re watching sugar intake.
Lime: Limes are full of vitamin C and antioxidants, which are helpful for boosting your immune system and improving skin health. It’s a perfect guilt-free way to add flavor to your desserts!
On the other hand, this cheesecake does contain sugar and fats, so it’s best enjoyed as an occasional treat rather than an everyday snack.
Ingredients List
– 1 ½ cups graham cracker crumbs
– ½ cup sweetened shredded coconut
– ½ cup unsweetened shredded coconut
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1 cup sour cream
– 1 cup granulated sugar
– ¼ cup fresh lime juice (about 2 limes)
– Zest of 2 limes
– 3 large eggs, at room temperature
– Extra coconut for garnish (optional)
**Serves:** 10-12 slices
How to Make Coconut Lime Cheesecake?
1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine the graham cracker crumbs, sweetened coconut, unsweetened coconut, and melted butter. Mix until everything is evenly coated and resembles wet sand.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a glass to ensure it’s compact and even. Bake for about 10 minutes and let it cool while prepping the cheesecake filling.
4. In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
5. Mix in the sugar until well combined. Next, add the sour cream, lime juice, and lime zest, mixing until smooth.
6. Add the eggs one at a time, mixing gently after each addition. Be cautious not to overmix to avoid incorporating too much air.
7. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
8. Bake in the preheated oven for about 50-60 minutes or until the edges are set, but the center is slightly jiggly (it will firm up as it cools).
9. Turn the oven off and crack the door open, letting the cheesecake cool gradually for at least an hour to prevent cracking.
10. Chill the cheesecake in the fridge for at least four hours, preferably overnight, before serving.
Serving Suggestions that Wow
You can make this dessert even more delightful with some whipped cream or a drizzle of lime curd on top. A sprinkle of extra coconut and a few lime slices around the edge of the cheesecake not only make for an Instagram-worthy presentation but also add to the tropical vibes. Trust me, it’s a conversation starter at any gathering!
So there you have it, my friend! I hope you give this Coconut Lime Cheesecake a try and bring a little sunshine into your kitchen. It’s sure to become one of your go-to recipes, just like it has for me. I’d love to hear how it turns out for you – happy baking!