De Lime in De Coconut Cheesecake Recipe

Crust
1 cup graham cracker crumbs
½ cup sweetened shredded coconut
3 tablespoons sugar
1 teaspoon grated lime zest
3 tablespoons butter, melted

Filling
4 (8-ounce) packages cream cheese, softened
4 eggs
1 (15-ounce) can sweetened cream of coconut milk
½ 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 ½ 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, scaping 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.

Tips From Our Test Kitchen: Sweetened cream of coconut milk is available in the beverage section at the grocery.