Key Lime Cheesecake
Servings: 12
Ingredients
Toasted Macadamia Nut and Coconut Crust
- 9 sheets of graham crackers the equivalent of 1 sleeve or 1 cup crushed
- ½ cup macadamia nuts toasted
- 1 cup unsweetened shredded coconut toasted
- ¼ cup light brown sugar
- 1 stick unsalted butter melted
Key Lime Cheesecake Filling
- 32 oz. cream cheese room temperature
- 4 tablespoons unsalted butter room temperature
- 1 cup granulated sugar
- ½ cup freshly squeezed lime juice about 5-6 limes
- zest of 2 limes
- 3 eggs lightly beaten room temperature
- 1 cup sour cream room temperature
- ¼ cup corn starch or flour
- a drop of green food color optional
- homemade whipped cream
Instructions
Toasted Macadamia Nut and Coconut Crust
- Preheat oven to 300°F and line a 9" spring-form pan with parchment paper and set aside. Toast the macadamia nuts and shredded coconut on a baking sheet in the oven for about 15-20 minutes, stirring every 5 minutes to ensure they are browning evenly. Remove from the oven and let cool completely. (Set aside ½ cup of the mixture for decorating the cheesecake.)
- Turn oven temperature up to 320°F.
- Place the cooled macadamia nuts and coconut in a food processor and pulse until they have a coarse consistency. Add the graham crackers and light brown sugar and pulse until the mixture has a fine consistency. Pour in the melted butter and pulse until fully combined.
- Press the mixture into the bottom of a 9" spring-form pan that's been lined with parchment paper making sure that the crust is firmly packed. Bake for 10 minutes, remove from the oven and set aside to cool.
Key Lime Cheesecake Filling
- Using a stand or electric mixer on low speed, beat the cream cheese, butter and granulated sugar until smooth. Add the lime juice and zest and beat on low until it is blended with the cream cheese mixture. Use a spatula to scrape down the sides of the bowl.
- Place the eggs in a small bowl and lightly beat with a fork. Add the eggs, sour cream and flour and mix until just blended. Pour the batter over the crust and smooth the top with an off-set spatula.
- Bake for one hour at 320 degrees. (For best results use a water-bath to bake the cheesecake. See recipe notes)
- Turn off the oven, crack the door and allow the cheesecake to cool inside of the oven for one hour. Remove the cheesecake from the oven and allow the cheesecake to continue to cool on a counter-top until it is room temperature.
- Place the cheesecake in the refrigerator to chill and set up, preferably overnight, but a minimum of 6 hours.
- Make the homemade whipped cream right before you are ready to serve. Place the whipped cream in a piping bag and decorate the top of the cheesecake. Press the reserved toasted macadamia nuts and coconut around the outside of the cheesecake. Serve cold.
Notes
- Use a water-bath to create a moist environment in the oven which bakes the cheesecake evenly from the outside in and helps to prevent cracking on top of the cheesecake. To create a water-bath, place the 9″ spring-form pan inside of a 10″ cake pan to prevent water from getting into the spring-form pan. Place into a roasting pan filled with water to half-way up the side of the cake pan. Place in the oven and bake according to directions. Watch this tutorial on how to create a water-bath for cheesecakes for clearer instructions!
- This cheesecake must be made at least one day before you serve it in order for them to set up properly. Refrigerate overnight for the best results.
- To Store: Keep the cheesecake covered in the refrigerator for up to 5 days.
- To freeze: Place in the freezer unwrapped for 1 hour. Take it out, wrap in plastic wrap and then two layers of foil. Label and date the outside and keep in the freezer for up to 3 months. Place in the fridge the day before you would like to serve it to thaw.
Nutrition
Serving: 1slice | Calories: 636kcal