Coconut-Lime Cheesecake.

I ran across a recipe last week on another blog that I enjoy and made it immediately. It was truly delicious, but I want to modify it into a traditional cheesecake form. While I have not tested this version, I believe that it will work very well.

Coconut-Lime Cheesecake

Graham Cracker crust:

1 stick butter, melted
2 1/4 cups graham cracker crumbs
1/4 cup sugar

In a bowl, stir together melted butter, sugar, & graham cracker crumbs. Press the mixture onto the bottom and two-thirds of the way up the sides of a 9" round springform pan. Bake at 350 for 10 minutes. Remove from oven, leaving oven temp at 350.


Filling:

3 (8-ounce) packages softened cream cheese
1/4 cup cornstarch
1 (16-ounce) can cream of coconut
4 tablespoons lime juice
1 TBSP vanilla
2 eggs

In a very large bowl (preferably a stand mixer), put one package of cream cheese and the cornstarch and beat on low until creamy, scraping the bowl several times. Blend in the remaining cream cheese, one package at a time.

Increase the mixer speed to medium and beat in the cream of coconut, vanilla, and eggs. Beat in the lime juice until just completely blended, being careful not to overmix. Pour the batter into the crust.

Wrap the outside of the pan in aluminum foil, to prevent water intrusion into the bottom of the pan. Place the cake into a large shallow pan, and add hot water into the pan until it comes about 1 inch up the side of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 60-75 minutes. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for two hours (walk away from it, and do not move it!) Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, at least four hours and preferably overnight.

Frosting:

1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
1 1/2 cups powdered sugar
1 cup heavy cream, whipped
1 1/4 cup toasted coconut
2 teaspoons lime zest

For the frosting, beat the cream cheese and butter until fluffy. Add the powdered sugar and beat until creamy and smooth. Gently fold in the whipped heavy cream and lime zest. Carefully spread frosting over cooled cheesecake. Sprinkle with coconut.