Description
A creamy coconut cheesecake with a rich crust.
Ingrédients
L'échelle
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsweetened shredded coconut
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup coconut cream
- 1/4 cup fresh lime juice
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, shredded coconut, sugar, and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes and let it cool.
- In a large bowl, beat cream cheese until smooth.
- Add sugar and vanilla extract, and mix well.
- Add eggs one at a time, mixing after each addition.
- Stir in coconut cream and lime juice.
- Pour the filling over the cooled crust.
- Bake for 50-60 minutes until set. Let it cool completely.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- Use full-fat cream cheese for best results.
- Top with toasted coconut for added texture.
- Serve with fresh fruit for a refreshing touch.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 60 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 25g
- De Sodium: 250mg
- La graisse: 22g
- Graisses Saturées: 13g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 30g
- La fibre: 1g
- La protéine: 5g
- Le taux de cholestérol: 60mg
Mots-clés: coconut cheesecake, dessert, creamy cheesecake