This Coconut Lime Cheesecake screams summer! It has such an incredible coconut flavor. It also is extremely refreshing which comes from the lime curd. If you are yearning for some tropical flavor during this summer season than this cheesecake is meant for you.
32 ounces cream cheese, softened at room temperature
6 ounces coconut cream
1 cup white granulated sugar
4 large eggs
1 teaspoon vanilla
lime zest from 1 lime
1 1/2 cups graham cracker crumbs, about 10 crackers
1/4 cup melted butter
For Lime Curd:
1/3 cup freshly-squeezed lime juice
1/2 cup white granulated sugar
1 egg plus 2 egg yolks
4 tablespoons butter
For Whipped Cream:
2 cups heavy cream
1/2 cup white granulated sugar
toasted coconut flakes, for garnish
Preheat oven to 310F. Double wrap the bottom of a 9-inch spring form pan with foil; set aside.
Prepare the graham cracker crust. Place crackers or biscuits into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until the crumbs are well-coated. Transfer the crumbs into your prepared pan and press them firmly into the bottom to create a firm and even crust.
Prepare the cheesecake filling. Place softened cream cheese into a stand mixer bowl and whisk on medium speed first, then on high, for 7 to 10 minutes until cream cheese is very light and fluffy. Add the coconut cream, eggs, sugar and vanilla. Whisk again for about 5 minutes, scraping down sides of bowl often. Add the lime zest and whisk again.
Pour the prepared cheesecake filling over crust and level the top with an off-set spatula. Prepare a simple water bath. Transfer the cheesecake into a baking tray with tall sides. Fill the pan with water (for easier transfer, you can fill the pan once the cheesecake is in the oven). The water bath will add extra moisture into the oven, giving you a crack-free and level-topped cheesecake.
Bake cheesecake in preheated oven for 2 hours, or until edges are set but center is still slightly wobbly. At this time, turn the oven off and crack open the oven door a few inches. Allow the cheesecake to sit for about an hour, before transferring it to your kitchen counter to cool for a few more hours. Then place cheesecake into the refrigerator to set overnight.
While the cheesecake is baking, prepare the lime curd. In a small sauce pan, whisk together the freshly-squeezed lime juice, sugar and eggs. Strain the lime juice before adding to get rid of the pulp. Heat the mixture over medium heat, stirring constantly, until it thickens into a custard. Remove from heat and add the butter, whisking it until completely melted. Cover the curd with plastic wrap and refrigerate overnight.
Preparing the cheesecake for serving: remove the spring form band from the cheesecake and with the help of a spatula, transfer the cake onto a stand. Stir the lime curd first, then add to the top of the cheesecake. Garnish the sides with whipped cream. To prepare it, simply whisk together the cream and sugar until stiff peaks form. Add toasted coconut as garnish.
Keep the cheesecake refrigerated until ready to serve. Serve with additional whipped cream on the side, if desired.