Key Lime Coconut Cheesecake
Refreshing and decadent Key Lime Coconut Cheesecake dessert! The coconut brings out the nuttiness of the crust, and the extra texture adds interest.
I would strongly recommend the use of a cheesecake moat to properly and easily cook your cheesecakes. The cheesecake moat will protect your cheesecake from getting water damaged and it will also provide the necessary moisture to prevent your cheesecake from cracking. Make your cheesecakes like the pros do! Watch video below...
1 package graham crackers (approx. 1 cup)
1 cup cashews
6 tablespoons unsalted butter, melted
1 tablespoon grated lemon zest
1 (12 oz.) container sour cream
2 (8 oz.) packages cream cheese, at room temperature
1 ¼ cup sugar
2 tablespoons grated lime zest
½ cup lime juice (if you can’t find key limes, substitute with regular limes)
¼ cup Malibu (optional)
2 teaspoons vanilla extract
4 large eggs, at room temperature
½ cup sweetened coconut flakes, toasted
Slices of lime for garnish
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. 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. Press the crumb mixture over the bottom of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool completely.
3. 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.
4. 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 or better yet, use a cheesecake moat. I would strongly recommend using a cheesecake moat to prevent your cheesecake from getting ruined. Instead of putting your springform pan in an aluminum roaster pan, you would put it in the cheesecake moat which will protect it from water damage and provide the necessary water barrier to produce perfect cheesecakes!
Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour.
5. Sprinkle the toasted coconut on top. I just toast the coconut in a dry skillet over medium heat. Keep stirring it so it doesn’t burn; it will toast up quickly. Garnish with lime slices.
6. Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold and firm, at least 8 hours (best overnight).
Makes: One (10 inch) cheesecake, serves 8-10