Lime-Coconut Cheesecake

Prep time: 25min
Total time: 75min
Makes 16 slices
Crust:
1 1/2 cups
Graham Crumbs
375 mL
1/3 cup
Medium Desiccated Unsweetened Coconut
75 mL
2 tbsp
sugar
30 mL
1 tsp
ground cinnamon
5 mL
1/3 cup
unsalted butter, melted
75 mL
Filling:
3 pkgs
Cream Cheese, room temperature
750 g
2/3 cup
sugar
150 mL
1 tsp
pure vanilla extract
5 mL
2 tbsp
fresh lime zest, plus more for garnish
30 mL
2 tbsp
fresh lime juice
30 mL
4
eggs, room temperature
0
1/2 cup
sour cream, room temperature
125 mL
Toasted coconut for garnish
1 slice
calories
310
fat
24 g
saturated fat
15 g
carbs
21 g
protein
6 g
cholestrol
105 mg
fibre
1 g
sodium
250 mg
potassium
250 mg

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.