how2heroes » Key Lime Cheesecake

Dessert & Baked Goods » Key Lime Cheesecake

Close your eyes and imagine that you are basking in the sun of the Florida Keys. Like the feeling? Acheive a similar utopia when you taste the dessert creation of Colleen Resendes, Pastry Chef at Montione's Biscotti when she brilliantly combines two of the world's best desserts - key lime pie and cheesecake. A simple, tangy cheesecake batter is poured into a crust of graham cracker and toasted coconut crumbs, then baked to a firm, velvety consistency. Pillowy swirls of sweetened whipped cream are piped atop the cake, and it is decoratively dusted with toasted coconut and lime zest. OK, so cheesecake may not be the equivelent of a tropical vacation -- but -- this one is pretty darn close.

Print Recipe

Makes 10-12 servings

Ingredients

Crust

1¼ cups graham cracker crumbs
1 cup sweetened coconut
6 tbsp unsalted butter, melted

Cheesecake Batter

16 oz cream cheese (2 packages), room temperature
1¼ cups sugar
4 large eggs
1½ cups sour cream
½ cup + 3 tbsp lime juice (8 key limes or 4 regular limes)
1 tsp vanilla extract
zest of one lime

Topping

1 cup heavy whipping cream
2-3 tbsp confectioner’s sugar
1 tsp vanilla extract
toasted coconut
lime zest

How-to

For Crust

Preheat oven to 350º and toast the one cup of coconut (plus additional if using for garnish) for 5-7 minutes
Cover the bottom and sides of an 9" springform pan with foil and coat with nonstick spray
In a food processor, pulse the graham cracker crumbs and the toasted coconut
Add the melted butter and pulse
Press crumbs evenly on the bottom and up the sides of the prepared pan
Bake for 10-15 minutes. Cool the crust for 5 minutes before adding the filling

For Filling

In a mixing bowl (preferably a stand mixer fitted with a paddle attachment) combine the cream cheese and the sugar and beat until smooth
Add the eggs slowly, one at a time on low speed and mix in thoroughly. Add sour cream and mix
Pour in the lime juice, zest and vanilla extract and mix until combined
Pour mixture into the cooled crust
Place the cheesecake in a roasting pan or on a rimmed baking sheet, place in the oven and fill the pan with hot water, about ¼ of the way up the side of the springform pan. This is your water bath and will prevent the cheesecake from drying out or cracking when it is baking
Bake the cheesecake for 45-60 minutes (oven temperatures may vary) until almost firm in the center
Remove and allow to cool to room temperature, about 15 minutes. Place in the refrigerator to cool for at least 5-6 hours

For Topping

With a hand mixer or stand mixer fitted with the whip attachment, combine the heavy whipping cream, confectioners sugar and vanilla extract and whip to stiff peaks
Pipe or dollop whipped cream decoratively on the top of the cooled cheesecake
Sprinkle the top with toasted coconut and lime zest
Slice and ENJOY!!