De Lime in De Coconut Cheesecake

By Hklbrries

"This light, creamy cheesecake has a wonderful combination of lime and coconut. I first served it as an Easter dessert. It was such a hit that the meal wouldn't be complete without it. I named it after a 1967 song by Harry Nilsson." - Sheila Suhan, Scottdale, PA (American Profile magazine, March/April 2010)

Tips From Our Test Kitchen: Sweetened cream of coconut milk is available in the beverage section of the grocery. Serve this cake in very small portions. It's rich.

Nutritional facts per serving:

340 calories
31 grams fat
6 grams protein
11 grams carbohydrate
1 gram fiber
260 milligrams sodium

Ingredients

• Crust:
• 1 cup graham cracker crumbs
• 1/2 cup sweetened shredded coconut
• 3 tbsp sugar
• 1 tsp grated lime zest
• 3 tbsp butter, melted
• 4 eggs
• 1 (15-ounce) can sweetened cream of coconut milk
• 1/2 cup sour cream
• 2 tsp grated lime rind
• 1/4 cup fresh lime juice
• 1 tsp vanilla extract
• Filling:
• 4 (8-ounce packages) cream cheese, softened
• Sweetened whipped cream
• Lime wedges (optional)

Details

Servings 16
Adapted from AmericanProfile.com

Preparation

Step 1

Preheat oven to 325 degrees F.

To prepare crust, combine all ingredients in the bowl of a food processor. Process until just blended. Press in bottom and about 1/2 inch up the sides of a 10-inch springform pan.

To prepare filling, place cream cheese in a large bowl and beat with a mixer at medium-high speed until smooth. Reduce speed to low and add eggs, 1 at a time; beat well.

Add remaining filling ingredients and beat well, scraping bottom and sides of the bowl occasionally. Scrape filling into crust.

Bake 75 to 90 minutes, until center jiggles slightly when pan is tapped. Remove from oven and run a knife around inside of pan. Cool to room temperature on a wire rack. Cover with plastic wrap and refrigerate overnight. Garnish with whipped cream and lime wedges, if desired.