Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup coconut cream
- 1/4 cup lime juice
- 1 tsp lime zest
- 3 large eggs
- 1/2 cup sweetened shredded coconut
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a food processor, pulse the graham cracker crumbs, melted butter, and 1/4 cup of sugar until well combined.
3. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
4. In a large bowl, beat the cream cheese and 1/2 cup of sugar until smooth and creamy.
5. Add the coconut cream, lime juice, and lime zest to the bowl and mix until well combined.
6. Add the eggs one at a time, mixing well after each addition.
7. Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula.
8. Sprinkle the shredded coconut over the top of the cheesecake.
9. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
10. Turn off the oven and leave the cheesecake inside for an additional 10 minutes.
11. Remove the cheesecake from the oven and let it cool to room temperature.
12. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 31g
Saturated Fat: 19g
Cholesterol: 145mg
Sodium: 300mg
Carbohydrates: 37g
Fiber: 1g
Sugar: 27g
Protein: 7g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Coconut cream can be substituted with heavy cream or sour cream.
- Lime juice and zest can be substituted with lemon juice and zest.
Variations:
- Add 1/2 cup of chopped macadamia nuts to the cheesecake mixture for a crunchy texture.
- Top the cheesecake with a layer of whipped cream and toasted coconut flakes.
- Use a chocolate cookie crust instead of graham cracker crumbs.
Tips and tricks:
- Make sure the cream cheese is softened before mixing to avoid lumps in the cheesecake.
- Use a water bath to prevent cracks in the cheesecake.
- Let the cheesecake cool to room temperature before refrigerating to avoid condensation on the surface.
Storage instructions:
Cover the cheesecake with plastic wrap and store in the refrigerator for up to 5 days.
Reheating instructions:
Serve the cheesecake chilled. Do not reheat.
Presentation ideas:
- Garnish the cheesecake with lime slices and shredded coconut.
- Serve the cheesecake on a cake stand with a decorative cake knife.
Pairings:
- Serve with a glass of chilled coconut water or limeade.
Suggested side dishes:
- Fresh fruit salad
- Coconut rice
- Grilled shrimp skewers
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or a fruit compote to hide the imperfection.
- If the cheesecake is too soft, refrigerate it for a longer period of time.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and utensils thoroughly before preparing the cheesecake.
- Store the cheesecake in the refrigerator at all times.
Food history:
Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic games in 776 BC. The modern version of cheesecake, made with cream cheese, was popularized in the United States in the early 1900s.
Flavor profiles:
This lime and coconut cheesecake is sweet, tangy, and creamy with a tropical twist.
Serving suggestions:
Serve the cheesecake chilled as a dessert or a sweet treat for a special occasion.
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