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Preparation time
25 minutes
Total time:
1 hour 15 minutes
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Ingredients
Crust
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375 mL (1½ cups) graham cracker crumbs
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80 mL (⅓ cup) medium desiccated unsweetened coconut
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30 mL (2 tbsp.) sugar
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80 mL (⅓ cup) unsalted butter, melted
Filling
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750 g (3 containers) spreadable cream cheese, at room temperature
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150 mL (⅔ cup) sugar
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5 mL (1 tsp.) pure vanilla extract
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30 mL (2 tbsp.) fresh lime zest, and a little for garnish (about 6 limes)
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30 mL (2 tbsp.) fresh lime juice (about 2 limes)
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4 eggs, at room temperature
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125 mL (½ cup) sour cream, at room temperature
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To taste, medium desiccated unsweetened coconut, toasted, as garnish
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Directions
- Lightly grease a 2.5-L (9-in.) springform pan and line bottom with a circle of parchment paper; set aside. Preheat the oven to 180°C (350°F) and place a shallow pan filled with water on the oven's lower rack.
- Combine graham crumbs, coconut, and sugar in a bowl. Add melted butter and stir together until ingredients are moist. Firmly press mixture into greased pan. Set aside.
- Beat cream cheese with electric beaters until smooth. Add the sugar, vanilla, lime zest, lime juice, and beat mixture for 4 or 5 more minutes. Add eggs one at a time; beat well and add sour cream.
- Pour filling into crust and bake in oven for about 50 minutes, until set. So the cheesecake doesn't fall, let it cool in oven with heat turned off and door partially open. Carefully cover cheesecake with plastic wrap and refrigerate until firm. To serve, remove sides of springform pan and slide off of the parchment paper onto a serving dish. Top with toasted coconut and lime zest and cut using a dry, heated knife.
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