Citrus Cheesecake With Coconut Crust
Combine graham cracker crumbs, shredded coconut, and 1/4 c sugar (optional)
1
Add a pinch of salt, coconut extract (optional) and butter and mix together until combined
2
Empty into a greased or lined 9 inch spring form pan
3
Press firmly until even and bake for 10-12 minutes
4
In a large bowl mix together 1 package of cream cheese with the cornstarch and 1/3 cup of the sugar
5
Mix for 3 minutes until smooth & then add the rest of the cream cheese and continue mixing
6
Add the sugar and vanilla or coconut extract
7
Add eggs one at a time mixing in between to fully incorporate
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Then the cream, lime juice and lime zest
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Place pan over several layers of foil and pour filling into pan
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Pull foil up hugging it close to pan, place it in a pan with 1 inch of hot water in it and bake 1hr
11
Cool completely before wrapping it & placing it in the fridge to set for 4-6 hours or overnight
12
Once cool and set pour over the lime curd if using; smooth & let set 10-20min
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Pipe or dollop with stabilized whip cream
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Cheesecake can be made with any citrus and any cookie base - links for the curd and whip in post
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Recipe:https://www.oliveandmango.com/key-lime-cheesecake-with-coconut-crust-and-tequila-lime-curd/
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