De Line 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 or margarine, melted

Filling
Four 8-ounce packages cream cheese, softened
4 eggs
One 15-ounce can sweetened cream of coconut milk
½ cup sour cream
2 teaspoons grated lime zest
Juice of two medium limes
1 teaspoon vanilla extract

Whipped cream, optional
Lime wedges, optional

1. Preheat the oven to 325 degrees F.
2. To prepare the crust, combine the graham cracker crumbs, coconut, sugar, zest, and butter in a food processor. Process until just blended. Press in the bottom and about ½ inch up the sides of a 10-inch springform pan.
3. To prepare the filling, place the cream cheese in a large bowl and beat with a mixer at high speed until smooth. Reduce the speed to low and add the eggs, 1 at a time; beat well.
4. Add the remaining filling ingredients and beat well. Scrape bottom and sides of the bowl and pour the filling over the 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.

Tips From Our Test Kitchen: To soften cream cheese quickly, unwrap and place on a microwave-safe plate. Microwave on High for 30 seconds. Cream of coconut milk is available in the beverage section at the grocery.