Coconut Lime White Chocolate Cheesecake
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.
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 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.
|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.