Name: Coconut-Lime Cheesecake
Prep time: 25 min
Cook time: 6 h 15 min
Total time: 6 h 40 min
Yield: 16 servings
Ingredients: 30 square shortbread cookies, finely crushed (about 2 cups); 3/4 cup BAKER&#39;S ANGEL FLAKE Coconut, divided; 3 Tbsp. butter, melted; 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; 1 cup sugar; 3/4 cup sour cream; Zest and juice from 2 limes; 4 eggs; 3/4 cup thawed COOL WHIP Whipped Topping

2 Review(s)

6 Hr(s) 40 Min(s) (incl. refrigerating)

25 Min(s) Prep

6 Hr(s) 15 Min(s) Cook

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.

What You Need

Select All

16 servings

Original recipe yields 16 servings

30 square shortbread cookies, finely crushed (about 2 cups)

3/4 cup BAKER'S ANGEL FLAKE Coconut, divided

3 Tbsp. butter, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

3/4 cup sour cream

Zest and juice from 2 limes

4 eggs

3/4 cup thawed COOL WHIP Whipped Topping

Let's Make It

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.

Kitchen Tips

Tip 1

Substitute

Prepare using 2 tsp. lemon or orange zest, and 1/3 cup lemon or orange juice.

Tip 2

Special Extra

Garnish with thin strips of lime zest made from an additional lime.

Tip 3

Note

When toasting the coconut, watch it carefully since it can easily burn.

Nutrition

Calories

540

Calories From Fat

% Daily Value*

Total Fat 40g

51%

Saturated Fat 23g

115%

Trans Fat 1.5g

Cholesterol 180mg

60%

Sodium 450mg

20%

Total Carbohydrates 37g

13%

Dietary Fiber 1g

Sugars 26g

52%

Protein 8g

16%

Vitamin A

20%

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet.

servings

16 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.