Coconut-Lime Cheesecake with Strawberry Sauce
This decadent strawberry cheesecake looks like it can only be made by an
experienced baker, but really it’s just a matter of putting aside a little time
to go through the simple steps. By making this the day before, you can save
yourself any worry you may have about the refrigeration time and just enjoy the
Cheesecake is a dessert loved by many, but this kicked up version with
coconut whipped cream and strawberry sauce is a very special dessert for a
weekend or any occasion.
Graham Cracker Crust
- Non-stick cooking spray
- 2 cups Graham cracker crumbs
- 1/2 cup sweetened shredded coconut
- 2 tablespoons sugar
- 1 teaspoon lime zest, finely chopped
- 6 tablespoons butter, melted
- 3 (8 ounce) packages cream cheese, soft, room temperature
- 1 cup sugar
- 3 eggs, room temperature
- 2 tablespoons lime
zest, finely chopped
- 1/2 cup fresh lime juice (about 5 limes juiced), strained
- 1 1/2 teaspoons coconut extract
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup sour cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/3 cup sweetened shredded coconut, toasted, 325 degree F oven, 8-9 minutes
- 1 lime, cut into thin slices
- 2 pounds 8 ounces California Strawberries, rinsed, hulled and cut into 1 inch pieces
- 1 pound 2 ounces sugar or granulated sugar
- Crust: Preheat the oven to 350 degrees F. Double-wrap the bottom of a 9
inch springform pan with aluminum foil. Lightly spray with non-stick pan
coating. Set aside.
- Combine crumbs, shredded coconut, sugar and lime zest in a bowl. Add the
butter and toss until combined.
- Place in springform pan, press on the bottom and press up the sides one
inch. Bake in the oven for five minutes. Allow to cool completely.
- Cheesecake: In a separate bowl, beat the cream cheese and sugar until
creamy; add eggs in one at a time until they are incorporated.
- Add zest, juice and extracts. Mix until combined. Pour batter into crust
and smooth evenly.
- Place the springform pan in a roasting pan, fill halfway up with hot
water, and carefully place into the oven. Bake for approximately 45-50
minutes. Cooking time will vary depending on oven so the key to this recipe
is sight, not timing. The edges should be lightly browned and the center
should be barely set. It should jiggle slightly.
- Turn oven off and crack open lightly to allow the cheesecake to finish
setting up for 25 minutes.
- Allow the cheesecake to cool completely on a cooling rack to room
temperature. Cover lightly with plastic wrap and refrigerate for four hours
- Whip Cream Topping: Using a hand mixer, whip the heavy cream, sour
cream, sugar and vanilla extract until soft peaks form.
- Place on top of the cheesecake freely or you may pipe a decoration.
- Top off with toasted shredded coconut and thin lime slices, and eat with
- Strawberry Sauce: Combine strawberries and sugar in a stainless steel pot.
With a wooden spoon, off the heat, stir until combined. Allow to sit for five minutes.
- Place the pot over medium high heat, stir occasionally.
Once the mixture has come to a full rolling boil, begin stirring
- Skim the surface (foam) with a large spoon. Discard the foam.
- Stir until the mixture has thickened and registers 220 degrees F on a
candy thermometer. This will take almost 20-30 minutes.
- Cool the strawberry sauce in a 9 x13-inch pan. Place into the
refrigerator to cool down rapidly.
- Pour the cooled jam into a container for storage. It’s good for up to
1-2 weeks in the refrigerator or for up to one month in the freezer.
Recipe and photograph used with permission from
the California Strawberry Commission.