Do you love the tropics and tropical flavors as much as I do? My Coconut Lime Cheesecake will take your taste buds straight back to a tropical paradise! The light and fluffy cheesecake is loaded with coconut flavor, then topped with sweet and sour home-made lime curd and a bit of sweet whipped cream. You can’t ask for a better summer-time dessert!
I love everything about this tropical-flavored coconut lime cheesecake! I start the cake out with a simple, graham cracker crust, then make the coconut cheesecake batter. To add the most amount of natural coconut flavor, I added coconut cream, which is the fatty part of coconut milk. Skim just the cream off the top for this recipe. If you open the can and it’s too liquidy, try refrigerating the cream for a bit and allow the fat to separate and float to the top.
For the topping, I made my own lime curd. It really is the perfect complement to this cheesecake. It’s sweet and sour and it balances out the sweetness of the cheesecake. I love making my own curds at home because they really are super easy to make! I like to add some right onto the cheesecake and serve any leftovers on the side. If you don’t use it all, just place it into a small jar and into the refrigerator for later. And you can’t have a cheesecake without whipped cream! That’s my last addition to this cake and it adds a bit of lightness to the denser cheesecake layer.
Watch my video recipe for all the sweet details here!
Enjoy this ‘Vanilla Citrus Tart’ next! Get the recipe: http://tatyanaseverydayfood.com/recipe-items/vanilla-citrus-tart/