Best 5 Tropical Coconut And Lime Cheesecake Recipes

CONTEST-WINNING TROPICAL CHEESECAKE

Steps:

• In a small bowl, combine coconut and almonds; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. , In a bowl, beat cream cheese and sugar until smooth. Add cornstarch and beat well. Add eggs; beat on low just until combined. Add sour cream, lemon juice and extract; beat just until blended. Pour over crust. , Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan. , In a small saucepan, melt preserves, stirring to break up any apricot pieces. Arrange pineapple and kiwi on top of cheesecake. Brush preserves over fruit and on sides of cheese cake. Press coconut onto the sides of the cheesecake. Chill until serving.

LIME COCONUT CHEESECAKE

Steps:

• In a bowl, combine coconut and nuts; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10-15 minutes or until crust is golden brown around the edges. Cool on a wire rack., In a saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar; cook over low heat until sugar and gelatin are dissolved. Remove from the heat. In a bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture. Add lime juice and zest; beat until blended. Tint pale green with food coloring. Fold in whipped cream. Pour over crust. Refrigerate for 5 hours or overnight., Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with coconut and additional whipped cream if desired.

COCONUT-LIME CHEESECAKE

Steps:

• 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.

COCONUT-LIME CHEESECAKE WITH MANGO COULIS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
• Combine the coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press the cookie mixture into the bottom and slightly up the sides of the prepared pan.
• Bake the crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
• Reduce oven heat to 300 degrees F (150 degrees C).
• Beat the softened cream cheese in mixer bowl until smooth. With beater set to medium-low, slowly pour the condensed milk into the bowl, mixing only until just blended, stopping to scrape the sides of the bowl as necessary. Add the eggs, individually, allowing the first to blend into the mixture before adding the second; again, scrape the sides of the bowl as necessary.
• Pour about half of the cream cheese batter into a separate bowl. Stir the lime juice and lime zest into the portion in the new bowl; pour the batter over the crust in the springform pan, smoothing into an even layer.
• Stir the coconut extract through the remaining cream cheese batter; pour over the lime-flavored batter in the springfom pan, smoothing into an even layer.
• Bake in the preheated oven until the top of the cheesecake springs back when gently pressed, about 45 minutes. Turn oven heat off, but leave cheesecake inside with oven door slightly ajar until the oven cools completely. Refrigerate until completely chilled.
• Prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable. Drizzle over cheesecake when plated.

TROPICAL PHILADELPHIA® CHEESECAKE

Steps:

• Preheat oven to 350°F. Mix coconut, flour and margarine. Press firmly onto bottom of 9-inch springform pan. Bake 12 to 15 minutes or until very lightly browned.
• Meanwhile, soften gelatine in water in small saucepan; let stand 1 minute. Cook on low heat 5 minutes or until gelatine is completely dissolved, stirring occasionally. Set aside. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add dissolved gelatine, lime zest, juice and food coloring; mix well. Gently stir in whipped topping; pour over crust.
• Refrigerate 3 hours or until firm. When ready to serve, run knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Store leftover cheesecake in refrigerator.