You are here: Home » Recipes » De Lime in De Coconut Cheesecake De Lime in De Coconut Cheesecake Recipe by American Profile Yield 12 servings PrintEmail "This light, creamy cheesecake has a wonderful combination of lime and coconut without the coarse texture. I first served it as an Easter dessert. It was such a hit that the meal wouldn't be complete without it. I named it after a popular song of my generation." Ingredients Crust:1 cup graham cracker crumbs1/2 cup sweetened shredded coconut3 tablespoons sugar1 teaspoon grated lime rind3 tablespoons butter, meltedFilling:4 (8-ounce) packages cream cheese, softened4 eggs1 (15-ounce) can sweetened cream of coconut milk1/2 cup sour cream2 teaspoons grated lime rind1/4 cup freshly lime juice1 teaspoon vanilla extract Whipped cream (optional) Lime wedges (optional) Instructions Preheat oven to 325F. To prepare crust, combine all ingredients with the bowl of a food processor. Process until just blended. Press in bottom and about 1/2 inch up the sides of a 10-inch springform pan. To prepare filling, place cream cheese in a large bowl and beat with a mixer at medium-high speed until smooth. Reduce speed to low and add eggs, 1 at a time; beat well. Add remaining filling ingredients and beat well, scraping bottom and sides of the bowl occasionally. Scrape filling into crust. Bake 1 hour and 15 minutes, or until a knife inserted in the center comes out clean. Cool to room temperature on a wire rack. Cover with plastic wrap and refrigerate overnight. Garnish with whipped cream and lime wedges, if desired. Serves 12. Recipe by Sheila Suhan, Scottdale, Pa.