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!

DON’T BE AFRAID OF THE LAYERS!

As you scroll down to the recipe, you will discover a lot of layers. Remember with layers comes an explosion of flavor. Also, even though there is a lot of steps this really is an easy cheesecake recipe. Go down even further to discover a semi homemade version of this cheesecake recipe. Although if properly planned making the recipe as written is not as time consuming as it may seem. HERE ARE A FEW TIME SAVING TIPS:

1. MAKE THE LIME CURD DAYS IN ADVANCE
2. TOAST THE COCONUT IN ADVANCE
3. MAKE THE COCONUT LIME CRUST IN ADVANCE (do not bake until ready to put the cheesecake together)

How to Make Coconut Lime Cheesecake

COCONUT LIME CHEESECAKE INGREDIENTS LIST-full printable recipe below

COCONUT GRAHAM CRACKER CRUST

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1 teaspoon lime zest
• 1/4 cup toasted coconut
• 6 tablespoons unsalted butter, melted

COCONUT CHEESECAKE BATTER

• 5 (8 ounce) packages of cream cheese, softened
• 1 cup granulated sugar
• 1/4 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 2 large eggs
• 1 large egg yolk
• 1/2 cup coconut milk
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 cup toasted coconut

LIME CURD

• 2/3 cup granulated sugar
• 1 tablespoon cornstarch
• 1/2 cup FRESH lime juice
• 1/4 cup water
• 2 tablespoons butter
• 3 egg yolks, lightly beaten

LIME WHIPPED CREAM

• 2 cups heavy cream
• zest from 1 lime
• 1 teaspoon vanilla extract
• 1 cup powdered sugar

TOASTED COCONUT

• 1 cup sweetened shredded coconut

LAYERED COCONUT LIME CHEESECAK INSTRUCTIONS

THE GRAHAM CRACKER TOASTED COCONUT CRUST

1. Preheat oven to 350°. 
2. To a medium bowl add the graham cracker crumbs, sugar, lime zest, toasted coconut and melted butter. 
3. Stir to combine until all the crumbs are coated with the melted butter. 
4. Press into the bottom and up 1-inch of a 10-inch springform pan.

COCONUT CHEESECAKE BATTER

1. In a large mixing bowl whip together the cream cheese and sugar until light and fluffy. 
2. Add the extracts, eggs, coconut milk, flour and salt. 
3. Whip until combined and there are no lumps. 
4. Fold in coconut.  THE BATTER WILL BE THICK!
5. Measure out 2 1/2 cups of the batter into a separate bowl and set aside. 
6. Spoon remaining batter over the crust.  Carefully spread to the edges.

LIME CURD

1. In a medium saucepan stir together the sugar, cornstarch, lime juice, water and the butter.
2. Cook and stir over medium heat until thickened and bubbly (about 2 minutes).
3. Gradually stir about half of the hot lime mixture into the egg yolks while whisking.
4. Return egg yolk mixture to the saucepan along with the remaining lime mixture that was left in the pan.
5. Bring to a gentle boil, reduce heat. Cook and stir for 2 minutes; add a few drops of the optional green food coloring and stir.
6. Transfer to a small bowl.
7. Cover surface with plastic wrap; chill until needed.

LIME CURD LAYER

1. Add one recipe of lime curd to the reserved cheesecake batter. Stir until combined. Pour on top of the coconut batter, spread to the edges. Note this recipe can be made days or months in advance and stored in the freezer in a labeled zip top bag.

HOW TO BAKE COCONUT LIME CHEESECAKE

1. Place pan on a large sheet of foil, covering the bottom and sides.
2. Place in a baking pan with sides.
3. Put baking pan with the cheesecake in the preheated oven.
4. Pour hot water an inch up the sides of the springform pan.
5. Bake 1 hour and 5 to 10 minutes or until when lightly shaken the center giggles.
6. Put baked cheesecake on a wire rack to cool 1 hour.
7. Cover with foil, making sure the foil does not tough the cheesecake and refrigerate at least 4 hours or better overnight.

SWEET LIME WHIPPED CREAM TOPPING

1. Place mixing bowl and whisk attachment in the freezer 15 minutes. 
2. Add the heavy cream, lime zest, vanilla and sugar to the cold bowl. 
3. Start on low until the cream starts to thicken. 
4. Once the cream starts to thicken turn the mixer to high. 
5. Whip until stiff peaks. 
6. Spoon into a large piping bag fitted with a large piping tip.
7. Pipe around the edge of the cheesecake inserting a lime slice between each one.
8. Sprinkle toasted coconut over the top.

HOW TO STORE LEFTOVER CHEESECAKE

REFRIGERATOR: Store lemon curd in an airtight container up to 2 weeks.

FREEZER: Store lemon curd in a freezer safe container ( I use a freezer bag stored flat) up to 3 months.

SEMI HOMEMADE COCONUT LIME CHEESECAKE

This is a large cheesecake (10-inch springform pan) so using a premade graham cracker crust is not recommended. There are a couple ways to cut corners. Before I talk about that I want to make it VERY clear homemade is ALWAYS better.

• STORE BOUGHT LIME CURD
• STORE BOUGHT FROZEN WHIPPED TOPPING (cool whip). The above recipe makes 4 cups of whipped cream. Use 2 16 ounce cool whip container (defrosted) stir in the zest from one lime, 1 teaspoon vanilla extract, and 1 cup powdered sugar. Stir until combine, spoon into a large piping bag fitted with a large star piping tip.

HOW TO TOAST COCONUT

Preheat oven to 350°.  Pour coconut onto a baking pan with a rim.  Bake 10 minutes or until some of the coconut is golden brown; stirring ever 2 minutes.  Take out of the oven and on the counter to cool completely.

How to Slice 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

Baking and Cooking a Cheesecake

• DO NOT OPEN THE OVEN DOOR: Avoid opening the oven door while the cheesecake is baking. Big cracks are often caused by drafts and temperature change.
• DO NOT OVER BAKE: Avoid over baking. This is the most common culprit of cracking. When the cheesecake is done, there will still be a 2 to 3 inch wobbly spot in the center of the cheesecake.
• LEAVE IN THE OVEN: Once the cheesecake is done baking, turn the oven off, crack the door open , and leave the cheesecake inside for about 1 hour. Again, trying to avoid sudden changes in temperature.
• CHILL: Once the cheesecake is at room temperature, cover tightly with plastic wrap and chill 4-8 hours or preferably overnight.

What is a Cheesecake Water Bath Plus, How to Make a Water Bath

Cheesecakes are often baked in water baths. This simply means that the cheesecake is baked in its round springform pan, then the pan is placed into a larger pan with hot water inside. This method is used because cheesecake loves a humid environment! THE RESULTS OF USING THE WATER BATH METHOD IS A BEAUTIFUL CHEESECAKE WITHOUT ANY CRACKS!

WHAT IS A WATER BATH?

• Cheesecakes are egg-heavy. Eggs need a moist and humid environment to properly rise and avoid drying out or burning.
• The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface.
• The slow and even steam baking method helps prevent the cheesecake from sinking back down as it cools.

THE WATER BATH

1. Wrap the springform pan TWICE with heavy duty aluminum foil on the bottom and up the sides.
2. Place the cheesecake pan in a large roasting pan. Fill the cheesecake pan with filling. Then fill the roasting pan with about 1/2 inch – 1 inch of hot water. I usually fill with water once placed in the oven to bake because it is hard to transfer a water-filled roasting pan with a cheesecake inside of it into the oven and not spill.

HOW TO FREEZE CHEESECAKE

Freezing for more than 3 months is not recommended.

• To use the bottom of springform pan: Once the cheesecake is completely cooled and has been in the refrigerator (in the pan) for at least 4 hours preferably overnight. Release the outer rim of the pan, leaving the cheesecake sitting on the bottom of the pan. Wrap the cheesecake with several layers of plastic wrap and a layer of foil.
• To use a cardboard bottom: Once the cheesecake has been refrigerated and if completely cooled and firm, use a knife to separate the cheesecake from the pan bottom. Slice it onto a foil wrapped piece of heavy hardboard. Then wrap with several layers of plastic wrap and a layer of foil. (This method scares me)
• For a cheesecake with fruit topping: ALWAYS freeze cheesecake WITHOUT the topping. Add the topping before serving
• Always thaw a cheesecake overnight in the refrigerator: When partially thawed, transfer if from the cardboard or springform bottom to a serving plate.

MORE CHEESECAKE RECIPES

Below are a few of my favorite cheesecake recipes. Here are all my cheesecake recipes.

• LEMON DREAM CHEESECAKE
• BUTTERFINGER CANDY BAR CHEESECAKE
• UPSIDE DOWN TURTLE CHEESECAKE
• CRANBERRY BLISS CHEESECAKE
• ROASTED BANANA PECAN CHEESECAKE
• RUM CARAMEL DRIZZLED EGGNOG CHEESECAKE

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