Coconut Cheesecake with Lime Glaze

Smooth coconut cheesecake covered with a refreshing lime glaze all over a sweet graham cracker crust. Tropical bliss!

Prep Time15

Cook Time45

Total Time1

Servings: servings

Calories: 441kcal

2 eggs separated
¼ tsp. cream of tartar
2 8 oz. packages cream cheese softened
½ cup cream of coconut You can usually find this in the liquor section of your grocery store with the drink mixes.
½ cup sugar
1 tsp. coconut extract

Preheat oven to 350 degrees. Mix crumbs, sugar, and butter. Press into 3 mini springform pans (4 in. diameter). You can also use a 9-inch springform pan to make one large cheesecake. The crust should be about ¼ inch thick. If you are using the mini springform pans, you will probably have some of the crumb mixture left over. Bake 8-10 minutes, until crust is firm and lightly browned. Once cooled, wrap the bottom of each pan with aluminum foil, about halfway up the sides of the pan. Set aside.

Separate eggs and place egg whites in a medium bowl with cream of tartar. Beat until egg whites form stiff peaks. Set aside.
In a separate bowl, beat cream cheese, cream of coconut, sugar and coconut extract with an electric mixer on medium speed until well blended. Add egg yolks and mix until well blended. Gently fold in egg whites.
Pour mixture into prepared pans and place the pans in a baking pan or cookie sheet with sides. Pour in hot water until water is just below the top of the foil on each pan. Bake for about 30 minutes or until center is almost set. Remove from oven and cool on wire rack. Once cool, place in the refrigerator to finish setting, about 4 hours or overnight.

In a small bowl, dissolve cornstarch in 3 tablespoons of water. In a small, non-reactive pan (stainless steel or glass), stir together sugar, lime juice, and ¼ cup of water. Bring mixture to a boil and stir constantly until sugar is dissolved. Watch carefully to avoid burning. Stir in the cornstarch mixture and keep stirring until thickened. Remove from heat and allow to cool completely. Chill in the refrigerator.
Once cheesecake has set and the glaze is chilled, spoon glaze over the cheesecake and smooth out.

Coconut cheesecake recipe adapted from Kraft.