De Lime in De Coconut Cheesecake For the crust: 1 cup graham cracker crumbs 1/2 cup sweetened shredded coconut 3 tbsp sugar 1 tsp grated lime zest 3 tbsp butter, melted
For the filling: 4 (8 oz.) pkgs. cream cheese, softened 4 eggs 1 (15 oz.) can sweetened cream of coconut milk 1/2 cup sour cream 2 tsp grated lime rind 1/4 cup fesh lime juice 1 tsp vanilla sweetened whipped cream and lime wedges (optional) Preheat the oven to 325 F. To prepare the crust, combine all the ingredients in the bowl of a food processor. Process until just blended. Press in the bottom and about 1/2 inch up the sides of a 10-inch springform pan. To prepare the filling, place the cream cheese in a laaarge bowl. Beat with a mixer at medium-high speed until smooth. Reduce the speed to low. Add the eggs, one at a time. Beat well. Add the remaining filling ingredients. Beat well. Scrape the bottom and the sides of the bowl occasionally. Scrape the filling into the crust. Bake for 75 to 90 minutes, until the center jiggles slightly when the pan is tapped. Remove from the oven and run a knife around the inside of the pan. Cool to room temperature on a wire rack. Cover with plastic wrap and refrigerate overnight. Garnish with the whipped cream and lime wedges, if desired. Makes 16 servings _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
