LIME COCONUT CHEESECAKE
This refreshing cheesecake's delicate flavor is complemented by a coconut crust. -Inge Schermerhorn, East Kingston, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine coconut and nuts; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10-15 minutes or until crust is golden brown around the edges. Cool on a wire rack., In a saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar; cook over low heat until sugar and gelatin are dissolved. Remove from the heat. In a bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture. Add lime juice and zest; beat until blended. Tint pale green with food coloring. Fold in whipped cream. Pour over crust. Refrigerate for 5 hours or overnight., Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with coconut and additional whipped cream if desired.
Nutrition Facts : Calories 312 calories, Fat 25g fat (16g saturated fat), Cholesterol 69mg cholesterol, Sodium 128mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT-LIME CHEESECAKE WITH MANGO COULIS
This tropical-inspired cheesecake features a ginger-coconut crust and two divine layers topped off with a fresh mango coulis. I like to make a coconut cream by adding coconut extract to whipped cream for topping the cheesecake. Top with a dollop of whipped cream and a sprinkle of toasted coconut, for even more flavor.
Provided by Alberta Rose
Categories World Cuisine Recipes Latin American Caribbean
Time 9h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
- Combine the coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press the cookie mixture into the bottom and slightly up the sides of the prepared pan.
- Bake the crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
- Reduce oven heat to 300 degrees F (150 degrees C).
- Beat the softened cream cheese in mixer bowl until smooth. With beater set to medium-low, slowly pour the condensed milk into the bowl, mixing only until just blended, stopping to scrape the sides of the bowl as necessary. Add the eggs, individually, allowing the first to blend into the mixture before adding the second; again, scrape the sides of the bowl as necessary.
- Pour about half of the cream cheese batter into a separate bowl. Stir the lime juice and lime zest into the portion in the new bowl; pour the batter over the crust in the springform pan, smoothing into an even layer.
- Stir the coconut extract through the remaining cream cheese batter; pour over the lime-flavored batter in the springfom pan, smoothing into an even layer.
- Bake in the preheated oven until the top of the cheesecake springs back when gently pressed, about 45 minutes. Turn oven heat off, but leave cheesecake inside with oven door slightly ajar until the oven cools completely. Refrigerate until completely chilled.
- Prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable. Drizzle over cheesecake when plated.
Nutrition Facts : Calories 468.1 calories, Carbohydrate 38.4 g, Cholesterol 131.4 mg, Fat 31.6 g, Fiber 1.6 g, Protein 9.4 g, SaturatedFat 19.6 g, Sodium 310.6 mg, Sugar 31.6 g
LIME-COCONUT CHEESECAKE
Graham cracker crust with a twist: We've added shredded coconut for flakiness and cinnamon to bring out the lime flavour in the cheesecake.
Time 1h15m
Number Of Ingredients 15
Steps:
- Lightly grease a 9 in. (2.5 L) springform pan and line the bottom with a circle of parchment paper; set aside. Preheat oven to 350°F (180°C) and place a shallow pan of water on the bottom rack.
- In a mixing bowl, combine graham crumbs, coconut, sugar and cinnamon; add melted butter and mix until evenly moistened. Press mixture firmly into the bottom of prepared pan; set aside.
- Using an electric mixer, beat cream cheese until very smooth. Add sugar, vanilla, lime zest and juice and beat well for 4 to 5 min. more. Add eggs one at a time; mix well and add sour cream.
- Pour filling over base and bake until just set, approximately 50 min. To help prevent cake from cracking, let cool in oven with heat off and door ajar. Cover carefully with plastic wrap and refrigerate until firm. To serve, release cheesecake from springform pan and slide off of parchment paper onto a serving platter; garnish with toasted coconut and lime zest and slice with a hot dry knife.
Nutrition Facts : Calories 310, Fat 24, SaturatedFat 15, Carbohydrate 21, Protein 6, Cholesterol 105, Fiber 1, Sodium 250
LIME-COCONUT CHEESECAKE
Graham cracker crust with a twist: We've added shredded coconut for flakiness and cinnamon to bring out the lime flavour in the cheesecake.
Time 1h15m
Number Of Ingredients 15
Steps:
- Lightly grease a 9 in. (2.5 L) springform pan and line the bottom with a circle of parchment paper; set aside. Preheat oven to 350°F (180°C) and place a shallow pan of water on the bottom rack.
- In a mixing bowl, combine graham crumbs, coconut, sugar and cinnamon; add melted butter and mix until evenly moistened. Press mixture firmly into the bottom of prepared pan; set aside.
- Using an electric mixer, beat cream cheese until very smooth. Add sugar, vanilla, lime zest and juice and beat well for 4 to 5 min. more. Add eggs one at a time; mix well and add sour cream.
- Pour filling over base and bake until just set, approximately 50 min. To help prevent cake from cracking, let cool in oven with heat off and door ajar. Cover carefully with plastic wrap and refrigerate until firm. To serve, release cheesecake from springform pan and slide off of parchment paper onto a serving platter; garnish with toasted coconut and lime zest and slice with a hot dry knife.
Nutrition Facts : Calories 310, Fat 24, SaturatedFat 15, Carbohydrate 21, Protein 6, Cholesterol 105, Fiber 1, Sodium 250
COCONUT-LIME CHEESECAKE
Take your taste buds to paradise with Coconut-Lime Cheesecake, combining the flavors of Florida and the Caribbean. Lime cheesecake will never be the same.
Provided by My Food and Family
Categories Dairy
Time 6h40m
Yield 16 servings
Number Of Ingredients 9
Steps:
- 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 COOL WHIP and toasted coconut.
Nutrition Facts : Calories 540, Fat 40 g, SaturatedFat 23 g, TransFat 1.5 g, Cholesterol 180 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
KEY LIME CHEESECAKE I
My favorite dessert to make has to be cheesecakes. This is just one of many that gets a lot of requests. It is sweet and tangy just like its more familiar cousin, the pie. I usually serve it with whipped cream and lime slices. Enjoy!
Provided by BLUEKAT76
Categories Desserts Cakes Cheesecake Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
- In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust.
- Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
- Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 28.2 g, Cholesterol 124.1 mg, Fat 27.8 g, Fiber 0.4 g, Protein 6.7 g, SaturatedFat 16.7 g, Sodium 290.1 mg, Sugar 20.4 g
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COCONUT LIME CHEESECAKE - LADY BEHIND THE CURTAIN
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4/5 (1)Estimated Reading Time 4 minsServings 12Total Time 1 hr 10 mins
- Preheat oven to 350°. Pour coconut onto a baking pan with a rim. Bake 10 minutes or until some of the coconut is golden brown; stirring ever 2 minutes. Take out of the oven and on the counter to cool completely.
- Preheat oven to 350°. To a medium bowl add the graham cracker crumbs, sugar, lime zest, toasted coconut and melted butter. Stir to combine until all the crumbs are coated with the melted butter. Press into the bottom and up 1-inch of a 10-inch springform pan.
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- Prepare the graham cracker crust. Place crackers or biscuits into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until the crumbs are well-coated. Transfer the crumbs into your prepared pan and press them firmly into the bottom to create a firm and even crust.
- Prepare the cheesecake filling. Place softened cream cheese into a stand mixer bowl and whisk on medium speed first, then on high, for 7 to 10 minutes until cream cheese is very light and fluffy. Add the coconut cream, eggs, sugar and vanilla. Whisk again for about 5 minutes, scraping down sides of bowl often. Add the lime zest and whisk again.
- Pour the prepared cheesecake filling over crust and level the top with an off-set spatula. Prepare a simple water bath. Transfer the cheesecake into a baking tray with tall sides. Fill the pan with water (for easier transfer, you can fill the pan once the cheesecake is in the oven). The water bath will add extra moisture into the oven, giving you a crack-free and level-topped cheesecake.
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