Toasted Coconut & Lime Cheesecake.


1 1/2 cups graham crumbs

1/3 cup medium desiccated unsweetened coconut

2 tbsp sugar

1 tsp cinnamon

1/3 cup unsalted butter, melted


3 pkgs (750g) cream cheese, room temp.

2/3 cup sugar

1 tsp pure vanilla extract

2 tbsp fresh lime zest

2 tbsp fresh lime juice

4 eggs, room temp.

1/2 sour cream, room temp.

toasted coconut for garnish.

1. Lightly grease a 9 inch springform pan and line the bottom with a circle of parchment paper; set aside. Preheat oven to 350 degrees and place a shallow pan of water on bottom rack.

2. In a mixing bowl, combine graham crumbs, coconut, sugar and cinnamon; add melted butter and mix until evenly moistened. Press mixture firmy into the bottom of prepared pan; set aside.

3. Using an electric mixer, beat cream cheese until very smooth. Add sugar, vanilla, lime zest and juice and beat well for 4 to 5 minutes. Add eggs one at a time; mix well and add sour cream.

4. Pour filling over base and bake until just set, approximately 50 minutes. Let cool in over with heat off and door ajar. Carefully cover with plastic wrap and refrigerate until firm. To serve, release cake from spingform pan, slide off parchment paper and onto serving platter. Garnish with toasted coconut and lime.