Description
This Coconut Cheesecake with Lime Glaze is a delightful tropical dessert featuring a creamy coconut-infused cheesecake baked on a crisp graham cracker crust, topped with a tangy and sweet lime glaze. Perfect for serving at gatherings or as a refreshing treat to brighten any occasion.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 tbsp sugar
- 1/4 cup butter, melted
Filling
- 2 eggs, separated
- 1/4 tsp cream of tartar
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup cream of coconut
- 1/2 cup sugar
- 1 tsp coconut extract
- 1 tbsp corn starch
Glaze
- 1/2 cup granulated sugar
- 1 tbsp granulated sugar
- 1/2 cup lime juice (approximately 4 medium limes)
- 1/4 cup water
- 3 tbsp water
Instructions
- Prepare and bake the crust: Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press this mixture evenly into the bottom of 3 mini (4-inch) springform pans or a single 9-inch springform pan to form a 1/4-inch thick crust. Bake for 8-10 minutes until firm and lightly golden. Once baked, wrap the bottom half of each pan with aluminum foil to protect from water during the water bath. Set aside.
- Beat the egg whites: Separate the eggs. In a medium bowl, combine the egg whites with cream of tartar. Beat with an electric mixer until stiff peaks form. Set aside carefully to maintain volume.
- Prepare the filling: In a different bowl, beat softened cream cheese, cream of coconut, 1/2 cup sugar, and coconut extract on medium speed until smooth and well blended. Add the egg yolks and mix again until fully incorporated. Gently fold in the beaten egg whites into the cream cheese mixture to keep it light and airy.
- Bake the cheesecake: Pour the cheesecake filling over the prepared crusts in the springform pans. Place the pans inside a larger baking pan or cookie sheet with sides. Carefully pour hot water into the larger pan until it comes just below the foil wrapping on the smaller pans, creating a water bath. Bake for about 30 minutes or until the centers are almost set but still slightly jiggly. Remove from the oven and cool on a wire rack. Once cooled, transfer to the refrigerator for at least 4 hours or overnight to fully set.
- Prepare the lime glaze: In a small bowl, dissolve cornstarch in 3 tablespoons water completely. In a small non-reactive saucepan, combine 1/2 cup sugar, 1/2 cup lime juice, and 1/4 cup water. Bring to a boil over medium heat, stirring constantly until sugar dissolves. Carefully stir in the cornstarch mixture and continue stirring until the glaze thickens. Remove from heat and allow to cool to room temperature, then chill in the refrigerator until cold.
- Glaze the cheesecake: After the cheesecake has chilled and the glaze is cold, spoon the lime glaze evenly over the cheesecake surface. Smooth out gently with a spatula or the back of a spoon to cover completely. Serve chilled.
Notes
- If using a single 9-inch pan, increase baking time slightly (about 40-45 minutes) but watch for the center to be just set.
- Wrapping the pan with foil protects the crust from water during the water bath and prevents sogginess.
- Cream of coconut is different from coconut milk and adds sweetness and creaminess; it is commonly found near cocktail mixers or specialty grocery sections.
- The water bath method ensures gentle, even cooking for the cheesecake without cracking.
- Chilling overnight enhances the texture and flavor development.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
