Coconut Lime White Chocolate Cheesecake

No, I don’t come bearing a recipe for cronuts.
Nor am I going to teach you how to bake something inside of a cake (be that more cake or otherwise). A pie in a cake perhaps? No way. Who wants to eat something called a “cherpumple” anyways?
Can someone please tell me what’s going on with people and the outrageous dessert trends that seem to pop up left, right and centre? First it was cupcakes, then donuts – I can handle that – but baking an ENTIRE  cherry pie inside an ENTIRE sponge cake? I’m sorry for my scepticism but there’s no way that’s going to turn out better than a single pie or a single cake would on their own. It doesn’t take a rocket scientist to figure out that 2 things that should be baked for different amounts of time, at different temperatures are not going to turn out when you amalgamate them.
And back to cronuts. Don’t get me wrong, they sound delicious (not to mention they look absolutely stunning). But to stand in line with people who don’t even know who Dominique Ansel is, they just want to get their hands on one of his trendy pastries, I’m just not into it. Mind you, I don’t live in New York so I guess it doesn’t matter. If I did though, maybe I would get one delivered. Ha.
So in light of over-the-top dessert phenomenons, today I bring you a recipe that is as tried and true as it gets. Yes people, I’m talking about cheesecake. Just plain old cream cheese and graham crackers. And a few other ingredients to hold it all together, but you get my drift. Firecrackers aren’t going to come shooting out of the middle of it. Nor is it going to be mutilated and shoved into another dessert, forming some kind of hybrid Frankenstein monster. I’m giving you cheesecake and that’s exactly what you’re going to get.
Coconut Lime White Chocolate Cheesecake
Coconut Lime White Chocolate Cheesecake

Coconut Lime White Chocolate Cheesecake

Crust

1 cup graham cracker crumbs
1/3 cup shredded coconut (sweetened or unsweetened, whatever you have)
3 tbsp. butter, melted

Stir together all 3 ingredients. Line 9 muffin tins with liners. Evenly distribute the crust amongst the tins and using your fingers, press it firmly into the bottom of each. Bake at 350F for 10-12 minutes until golden and fragrant, then turn the oven down to 325F for the cheesecake.

Filling

8 ounces light cream cheese (1 container)
1/4 cup plus 2 tbsp. white sugar
3 ounces white chocolate (that’s 3 squares of Baker’s), melted
zest of one lime plus the juice of 1/2 of it
1 egg
1 egg yolk
1 tbsp. flour

Beat the cream cheese until it’s completely smooth, no lumps in sight. Add the sugar and continue to beat until it’s entirely incorporated. Add the melted white chocolate and beat it in. Then you can add the lime juice/zest, egg/egg yolk and flour. Once everything is mixed in, divide the filling amongst the 9 crusts. Bake at 325F for about 20 minutes. Shut off your oven and prop the door open a couple of inches. Allow the cheesecakes to sit and cool for about 10-15 minutes before removing them and allowing them to cool to room temp (reducing your risk of them cracking). Then you can cover and refrigerate.

Coconut Lime White Chocolate Cheesecake
I love how cheesecake soufflés up when you bake it. But just like anything souffléd,  it’s bound to collapse back down eventually – make that almost instantaneously!

Serve with macerated strawberries (it sounds fancy but that’s just strawberries tossed with a little bit of sugar which causes them to release some of their juices and make a syrupy sauce). I find that these cheesecakes are the perfect size. They’re enough to satisfy any sweet tooth but not so big that your stomach turns at the richness of it all. So you can have your cheesecake and eat it too.

Coconut Lime White Chocolate Cheesecake
Coconut Lime White Chocolate Cheesecake
Coconut Lime White Chocolate Cheesecake

5 thoughts on “Coconut Lime White Chocolate Cheesecake

  • February 9, 2014 at 7:16 pm
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    This sounds amazing, lime and coconut are two of my favourite things in existence. Want to attempt this over reading week…

    Reply
  • May 11, 2014 at 5:46 pm
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    I finally tried to make these, it was a success! Thanks for a delicious recipe 🙂

    Reply
  • December 26, 2016 at 1:12 pm
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    I love this recipe, very easy to follow and they are the perfect size. I might add a little more white chocolate and lime juice to amp up the flavor.
    Thank you for the recipe!

    Reply

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