DE LIME IN DE COCONUT CHEESECAKE
PAT THIS is DE LISOUS
Crust
1 cup graham cracker crumbs
½ cup sweetened shredded coconut
3 tablespoons sugar
1 teaspoon grated lime zest
3 tablespoons butter, melted
Filling
4 (8 ounce) packages cream cheese, softened
4 eggs
1 (15 ounce) can sweetened cream of coconut milk
½ cup sour cream
2 teaspoons grated lime rind (zest)
¼ cup fresh lime juice
1 teaspoon vanilla
(Whipped cream and lime wedges optional.)
Preheat oven to 325 degrees.
To prepare crust, combine all ingredients in a bowl of
a food processor. Process until just blended. Press in
Bottom and about ½ inch up the sides of a 10 inch
spring form pan.
To prepared filling, place cream cheese in a large bowl and
beat with a mixer at medium-high speed until smooth.
Reduce speed to low and add eggs 1 at a time; beat well.
Add remaining filling ingredients and beat well, scraping
bottom and sides of the bowl occasionally. Scrape filling
into crust.
Bake 75 to 90 minutes; until center jiggles slightly when pan
is tapped. Remove from oven and run knife around the inside
of the pan. Cool to room temperature on a wire rack. Cover
with plastic wrap and refrigerate over night. Garnish with
whipped cream and lime wedges. Serves 16
Sisters ...Pat and Nancy
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