LIME COCONUT CHEESECAKE
This refreshing cheesecake's delicate flavor is complemented by a coconut crust. -Inge Schermerhorn, East Kingston, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine coconut and nuts; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10-15 minutes or until crust is golden brown around the edges. Cool on a wire rack., In a saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar; cook over low heat until sugar and gelatin are dissolved. Remove from the heat. In a bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture. Add lime juice and zest; beat until blended. Tint pale green with food coloring. Fold in whipped cream. Pour over crust. Refrigerate for 5 hours or overnight., Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with coconut and additional whipped cream if desired.
Nutrition Facts : Calories 312 calories, Fat 25g fat (16g saturated fat), Cholesterol 69mg cholesterol, Sodium 128mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
"LIME IN THE COCONUT" FROSTED CHEESECAKE BARS
Pack a powerful punch of tropical flavors with a quick-mix layered bar. From Betty Crocker. Chilling time is included in cooking time.
Provided by Pinay0618
Categories Bar Cookie
Time 4h45m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press evenly in bottom of pan. Bake 15 to 18 minutes or until golden brown. Cool 15 minutes.
- Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in cream of coconut until well blended. Beat in lime juice, vanilla and 2 eggs until smooth. Spread over cookie base.
- Bake 40 to 45 minutes or until set and light golden brown on edges. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely.
- Carefully spread frosting over filling. Sprinkle with coconut and lime peel. Cover; refrigerate 30 minutes. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 225.4, Fat 18.4, SaturatedFat 12.1, Cholesterol 54, Sodium 121.1, Carbohydrate 13.4, Fiber 1.2, Sugar 10.6, Protein 3.1
PUT THE LIME IN THE COCONUT CAKE
Provided by Food Network
Categories dessert
Time 3h5m
Yield 10 to 12.servings
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans.
- In an electric mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut oil and eggs 1 at a time. In a mixing bowl or on a sheet of parchment paper, combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour. Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then unmold onto rack(s) over a sheet pan and allow to cool completely.
- For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.
- With a bamboo skewer, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap, chill until ready to frost cake.
- In an electric mixer or using a hand mixer beat together the butter, shortening, and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla. Frost cake. Coat top and sides with shredded coconut.
COCONUT-LIME CHEESECAKE
Take your taste buds to paradise with Coconut-Lime Cheesecake, combining the flavors of Florida and the Caribbean. Lime cheesecake will never be the same.
Provided by My Food and Family
Categories Dairy
Time 6h40m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF.
- Mix cookie crumbs, 1/2 cup coconut and butter; press onto bottom of 9-inch springform pan. Bake 10 to 12 min. or until lightly browned. Meanwhile, spread remaining coconut onto bottom of microwaveable pie plate. Microwave on HIGH 2 min. or until lightly toasted, stirring every 30 sec.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream, lime zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 1 to 1-1/4 hours or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim. Refrigerate cheesecake 4 hours.
- Serve topped with COOL WHIP and toasted coconut.
Nutrition Facts : Calories 540, Fat 40 g, SaturatedFat 23 g, TransFat 1.5 g, Cholesterol 180 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
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