- 12
Ingredients
- 4 large eggs
- 3/4 cup plus 3 tbsp granulated sugar
- 2 cups sweetened flaked coconut (1/2 of 14 ounce package)
- 1 lime
- 3 (8 ounce) packages cream cheese, at room temperature
- 3/4 cup sour cream
- 1 tbsp potato starch
- 2 tsp pure vanilla extract
- 1 (3 pound) pineapple, cut into 1/2-inch pieces
Preparation
Step 1
Heat oven to 375 F. Coat a 9-inch springform pan with cooking spray.
Separate the whites and yolks from 2 eggs, placing the whites in a medium bowl and the yolks in a small bowl. Add 1 tbsp sugar to the whites and whisk until frothy; mix in the coconut. Spread the mixture on the bottom of the pan and bake until golden brown, 25 to 30 minutes; cool for 15 minutes. Reduce oven to 325 F.
Meanwhile, zest and juice the lime (you should get about 2 tsp zest and 2 tbsp juice) and set aside. Using an electric mixer, beat the cream cheese, sour cream, potato starch, lime juice, vanilla and 3/4 cup of the remaining sugar in a large bowl until smooth. Beat in the reserved egg yolks and remaining 2 eggs one at a time. Spread the mixture on top of the crust and bake until edge is set and center still wobbles slightly, 35 to 40 minutes. Let the cheesecake cool completely in the pan, then refrigerate until chilled, at least 4 hours.
Meanwhile, in a bowl, toss the pineapple with the lime zest and remaining 2 tbsp sugar (refrigerate if not serving within 1 hour). Serve the cheesecake with the pineapple mixture.
Nutrition Information:
Per serving
405 calories
27 g fat (17 g saturated fat)
139 mg cholesterol
256 mg sodium
6 g protein
36 g carbohydrates
30 g sugar
2 g fiber