Smooth coconut cheesecake covered with a refreshing lime glaze baked over a sweet graham cracker crust. Tropical bliss!
Do you mind if I interrupt the fall fest to share this little tropical delight? I know I should probably wait until spring or summer to to share this heavenly coconut lime cheesecake, but I just can’t wait. I just had to make it NOW. Like right now. This one is for people like me who can’t wait for summer to enjoy a delicious summery dessert, and for my friends in the southern hemisphere who are just coming into warmer weather. And for those of you who want to enjoy seasonal food that applies to the season you are actually in, then don’t forget to pin this one for later!
The idea for this recipe came when I was watching an episode of Worst Cooks in America on Netflix recently. In one of the finales, Bobby Flay had his recruit make a coconut lime tart. Seeing as how I love lime, as I mentioned in my key lime pie post, and coconut and lime are fabu together, I knew that this coconut and lime cheesecake had to happen soon.
This cheesecake couldn’t be easier. If you are intimidated by cheesecake that has to be baked, don’t be. The trick to baking a great cheesecake that isn’t as likely to crack is to bake it in a water bath. Wrap the bottom of the springform pan with aluminum foil to keep the water from seeping into your cake. Put the springform pan(s) in a baking pan or cookie sheet with sides. Then pour water into the bottom of the baking pan or cookie sheet. It is helpful to pour the water in once the pan is halfway into the oven, then carefully slip the pan into the oven. That way you won’t have to carry a pan of water across the room and run the risk of spilling water into your cheesecake(s).
I enjoy making small individual sized cheesecakes, but if you want to make one big cheesecake, you can press the crust mixture into a 9-inch. diameter springform pan. One variation that I would suggest is to add 1/2 cup of chopped macadamia nuts to your crust mixture before you bake it. That will give it an extra tropical boost! I thought about doing that but decided to save my macadamia nuts for a different application. If you don’t want to make your own crust, you can also buy a 6 oz. prepared graham cracker crust.
I wanted this cheesecake to be lighter and wispier in texture than my apple pecan cheesecake, so I separated the eggs, beat the egg whites, and folded them into the batter. I couldn’t be happier with the result.
I hope you love it! Cheers 🙂