De Lime in De Coconut Cheesecake

  • Yield 12 servings

"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."


1 cup graham cracker crumbs
1/2 cup sweetened shredded coconut
3 tablespoons sugar
1 teaspoon grated lime rind
3 tablespoons butter, melted
4 (8-ounce) packages cream cheese, softened
4 eggs
1 (15-ounce) can sweetened cream of coconut milk
1/2 cup sour cream
2 teaspoons grated lime rind
1/4 cup freshly lime juice
1 teaspoon vanilla extract
Whipped cream (optional)
Lime wedges (optional)


  1. Preheat oven to 325F.
  2. 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.
  3. 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.
  4. Add remaining filling ingredients and beat well, scraping bottom and sides of the bowl occasionally. Scrape filling into crust.
  5. 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.



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