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Suzy’S Lime Cheesecake

Suzy's Lime Cheesecake recipe image
This vibrant lime cheesecake offers a perfect balance of tart citrus and rich creaminess. The base is a unique, crunchy crust made from shredded coconut and butter, providing a tropical twist to the classic dessert. The filling is light and airy, infused with fresh lime juice and zest for a bright flavor profile. It sets beautifully, offering a smooth, melt-in-your-mouth texture that isn't overly heavy. Ideal for summer gatherings, potlucks, or as a refreshing finish to a hearty meal, this cheesecake is both visually appealing and delicious. The subtle green hue adds to its festive look, making it a standout centerpiece for any table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 293.5
Description
This vibrant lime cheesecake offers a perfect balance of tart citrus and rich creaminess. The base is a unique, crunchy crust made from shredded coconut and butter, providing a tropical twist to the classic dessert. The filling is light and airy, infused with fresh lime juice and zest for a bright flavor profile. It sets beautifully, offering a smooth, melt-in-your-mouth texture that isn't overly heavy. Ideal for summer gatherings, potlucks, or as a refreshing finish to a hearty meal, this cheesecake is both visually appealing and delicious. The subtle green hue adds to its festive look, making it a standout centerpiece for any table.
Ingredients
  • 1 cup Shredded coconut meat
  • 2 tablespoon Flour
  • 2 tablespoon Unsalted butter -- melted
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC).
  2. 2
    For the crust, combine shredded coconut, flour, and melted butter in a bowl until evenly moistened.
  3. 3
    Press the mixture firmly onto the bottom of a 9-inch springform pan.
  4. 4
    Bake the crust for 12-15 minutes until lightly browned.
  5. 5
    Remove from oven and set aside to cool completely.
  6. 6
    Soften gelatin in 1/4 cup cold water and set aside.
  7. 7
    In a saucepan, combine egg yolks, 3/4 cup water, and 3/4 cup granulated sugar.
  8. 8
    Stir over medium heat for 5 minutes until warm and sugar is dissolved.
  9. 9
    Remove from heat and stir in the softened gelatin until fully dissolved.
  10. 10
    Beat softened cream cheese at low speed until smooth.
  11. 11
    Gradually add the gelatin/egg mixture to the cream cheese and beat until well blended.
  12. 12
    Stir in lime juice, grated lime rind, and a few drops of green food coloring.
  13. 13
    Gently fold in whipped cream and stiffly beaten egg whites.
  14. 14
    Pour the filling over the cooled crust.
  15. 15
    Refrigerate for at least 4 hours or until firm.
  16. 16
    Run a knife around the edge, remove from springform pan, and garnish with grated lime rind before serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 293.5kcal
% Daily Value *
Total Fat 26.2g41%
Saturated Fat 20.0g100%
Cholesterol 16.1mg6%
Sodium 23.1mg1%
Total Carbohydrate 14.8g5%
Dietary Fiber 4.0g16%
Sugars 3.7g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lime, cheesecake, coconut, dessert, citrus, cream cheese, gelatin, no-bake, summer, zesty, creamy, springform, tropical, lime zest, coconut crust
Read it online: https://www.chefs-mate.com/recipe/suzys-lime-cheesecake/