Coconut-Lime Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 30 square shortbread cookies, finely crushed (about 2 cups) (I used Coconut Thinsters)
3/4 cup flaked coconut, divided
3 Tbsp. butter, melted
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
3/4 cup Sour Cream
Zest and juice from 2 limes
4 eggs
3/4 cup whipped cream (freshly whipped, preferably, lightly sweetened)
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Directions: |
Directions:Heat oven to 325ºF.
Mix cookie crumbs, 1/2 cup coconut and butter; press onto bottom of 9-inch springform pan. Bake 10 to 12 min. or until lightly browned. Meanwhile, spread remaining coconut onto bottom of microwaveable pie plate. Microwave on HIGH 2 min. or until lightly toasted, stirring every 30 sec.
Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream, lime zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 1 to 1-1/4 hours or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim. Refrigerate cheesecake 4 hours.
Serve topped with whipped cream and toasted coconut.
https://www.myfoodandfamily.com/recipe/168165/coconut-lime-cheesecake |
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Number Of
Servings: |
Number Of
Servings:20 |
Preparation
Time: |
Preparation
Time:6 hours 40 minutes |
Personal
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Personal
Notes: We had this as Easter dessert 2020. Amazing!
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