Get ready to embark on a culinary journey that will transport your taste buds to a paradise of flavors! This Coconut and Hazelnut Crusted Lime Cheesecake is not just a dessert – it's an experience that combines the tangy zest of lime, the creamy richness of cheesecake, and the irresistible crunch of coconut and hazelnuts. Imagine a dessert so extraordinary that it will have your guests begging for the recipe, and your Instagram followers drooling with envy. Whether you're a seasoned baker or a kitchen novice, this show-stopping cheesecake is about to become your new secret weapon in the world of desserts!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups crushed graham crackers
- 1/2 cup unsweetened shredded coconut
- 1/2 cup ground hazelnuts
- 1/4 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese
- 1 cup sugar
- 3 large eggs
- 1/4 cup fresh lime juice
- 1 tbsp lime zest
- 1/2 cup sour cream
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and lining the bottom with parchment paper.
- In a medium mixing bowl, combine crushed graham crackers, shredded coconut, and ground hazelnuts. Pour in melted butter and mix thoroughly until the mixture resembles wet sand and holds together when pressed.
- Press the crust mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Use the back of a spoon or a flat-bottomed measuring cup to create an even, compact layer.
- In a large mixing bowl, beat cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add sugar to the cream cheese, continuing to mix until fully incorporated and the mixture is light and fluffy.
- Add eggs one at a time, mixing well after each addition and scraping down the sides of the bowl to ensure even mixing.
- Stir in fresh lime juice, lime zest, and sour cream. Mix until the ingredients are completely combined and the batter is smooth.
- Pour the cheesecake batter over the prepared crust, spreading it evenly with a spatula.
- Place the springform pan on a baking sheet and transfer to the preheated oven. Bake for 55-65 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake. Remove the springform pan sides and transfer to a serving plate.
- Optional: Garnish with additional lime zest, toasted coconut flakes, or chopped hazelnuts before serving.
Tips
- Room Temperature Matters: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature before mixing. This helps create a smoother, lump-free batter.
- Prevent Cracks: The slow cooling method in the oven is crucial. Letting the cheesecake cool gradually prevents unsightly cracks and ensures a silky-smooth texture.
- Crust Compression: When pressing the crust, use firm, even pressure to create a compact base that won't crumble when serving.
- Zest Hack: Use a microplane or fine grater for the lime zest to get the most flavor without the bitter white pith.
- Springform Pan Protection: Wrap the outside of the springform pan with aluminum foil to prevent any potential water from seeping in if you're using a water bath.
- Chilling is Key: Be patient and let the cheesecake chill for at least 4 hours, preferably overnight, to allow the flavors to meld and the texture to set perfectly.
- Garnish with Flair: Toast the coconut flakes and hazelnuts lightly before garnishing to enhance their nutty flavor and add an extra layer of texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 120mg
