Coconut Lime Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the base:</li><li class="ingredients-single-item">200g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">75g desiccated coconut</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">25g granulated sugar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">600g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">200ml coconut cream</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">2 egg yolks, at room temperature</li><li class="ingredients-single-item">3 limes, zested and juiced (about 60ml juice)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">25g plain flour</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">50g toasted coconut flakes</li><li class="ingredients-single-item">1 lime, thinly sliced</li><li class="ingredients-single-item">100g icing sugar</li><li class="ingredients-single-item">2-3 tbsp lime juice</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Stand mixer or hand-held electric mixer</li><li class="equipment-single-item">Large roasting tin (for water bath)</li><li class="equipment-single-item">Aluminum foil</li><li class="equipment-single-item">Microplane or fine grater</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (140°C fan/325°F). Wrap the outside of a 23cm springform pan with two layers of heavy-duty aluminum foil, ensuring the foil extends up the sides to prevent water from seeping in during baking. This water bath method creates gentle, even heat around the cheesecake, preventing cracks and ensuring a silky-smooth texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the base, pulse the digestive biscuits in a food processor until finely ground. Add the desiccated coconut and pulse briefly to combine. Transfer to a bowl, add the melted butter and sugar, then mix until the mixture resembles wet sand. Press firmly into the bottom of your prepared pan, creating an even layer. Use the back of a spoon to compact the base, which helps it hold together when sliced. Bake for 10 minutes until lightly golden, then remove and cool while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Reduce the oven temperature to 150°C (130°C fan/300°F). In a large bowl, beat the cream cheese on medium-low speed until completely smooth with no lumps - about 2 minutes. Scrape down the sides frequently to ensure everything is incorporated. Room temperature cream cheese is essential for achieving a lump-free filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the caster sugar and beat for another 2 minutes until well combined and slightly fluffy. The sugar crystals create tiny air pockets in the cream cheese, contributing to a lighter texture. Add the coconut cream, mixing until just combined.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the eggs and egg yolks one at a time, mixing on low speed just until each is incorporated. Over-mixing after adding eggs can introduce too much air, which can cause the cheesecake to puff up and then crack as it cools. Stir in the lime zest, lime juice, and vanilla extract.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Sift the flour over the mixture and fold in gently with a spatula. The small amount of flour helps stabilize the filling without making it dense. Pour the mixture over the cooled base, smoothing the top with a spatula. Tap the pan gently on the countertop a few times to release any trapped air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the foil-wrapped cheesecake pan in a large roasting tin. Place in the oven and carefully pour hot water into the roasting tin until it reaches halfway up the sides of the cheesecake pan. Bake for 1 hour to 1 hour 10 minutes, until the edges are set but the center still has a slight wobble - it should jiggle like set jelly, not ripple like liquid.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When done, turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling prevents the dramatic temperature change that can cause cracks. Remove from the water bath, peel off the foil, and refrigerate for at least 4 hours or preferably overnight to set completely.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For decoration, toast the coconut flakes in a dry frying pan over medium heat until golden (about 2-3 minutes), watching carefully as they burn quickly. Allow to cool. Mix the icing sugar with enough lime juice to create a thick but pourable glaze.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To serve, carefully run a thin knife around the edge of the pan before releasing the springform clasp. Transfer to a serving plate, drizzle with the lime glaze, and sprinkle with toasted coconut flakes. Arrange lime slices decoratively on top. For clean slices, dip a sharp knife in hot water, wipe dry before each cut, and wipe the blade clean between slices.</li></ol>