Coconut Lime Cheesecake | One bite of this Coconut Lime Cheesecake and you’ll feel like you’re on a tropical island. The never ending layers of flavor start with a coconut lime crust. On top, is a creamy layer of coconut cheesecake with another layer of lime curd cheesecake. And if that’s not enough, there’s also a layer of freshly made lime whipped cream. The flavors go on and on! This cheesecake is a total keeper. Whether it’s a fiesta, Cinco de Mayo, Luau or summer barbecue this is the dessert you want to serve!
HOW TO TOAST COCONUT:
Preheat oven to 350°. Pour coconut onto a rimmed baking pan. Bake, stirring every couple of minutes until some (not all) of the coconut is golden brown (about 10 minutes)
GET THE MOST OUT OF YOUR CHEESECAKE!
HERE IS A DIAGRAM SHOWING YOU HOW TO GET 16 SLICES OUT OF A CHEESECAKE. You can also print it for future reference.
TO PRINT CLICK HERE—>>>HOW TO SLICE A CHEESECAKE INTO 16 PIECES
THREE METHODS OF BAKING A CHEESECAKE
- Water Bath: Wrap the springform pan in foil and place in a large baking pan, fill with hot water (about 1-inch up the sides) and bake. Or….place a baking pan with water on the lower rack under the cheesecake.
- Closed Oven Door: Bake cheesecake at a low temperature for 60 minutes (time may vary depending on the cheesecake), turn off the oven, leave the cheesecake in the oven to finish baking an additional 70 minutes.
- Straight up just baking the cheesecake like a cake: This method is tricky. Make sure to take the cheesecake out of the oven when it still jiggles in the center. By using this method it’s really easy to get cracks in your cheesecake.
TIP: No matter what method you choose, when the cheesecake is removed from the oven it should look slightly jiggly, but don’t worry! The filling will continue to set as it cools.
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