Lime in the Coconut Cheesecake

Lime in the Coconut Cheesecake 

For this cheesecake, we took the smooth creaminess of a traditional cheesecake and added a tangy twist of lime tartness to make what will soon be a summertime favorite. I see this being something I make again and again for summertime gatherings. You will want to make this cheesecake the night before, to give it ample time to set.

The following recipe will make 1 9-inch cheesecake


Coconut crust

1 2/3 cups sweetened flaked coconut

1/3 cup sugar

1/3 cup flour

1 large egg white, at room temperature (save the yolk for the cheesecake)


3 1/2 cartons cream cheese bricks, softened to room temperature

1 can sweetened condensed milk

Grated zest from 1 large lime

2 tsp Rose and Ivy Madagascar Bourbon Pure Vanilla Extract 9 Fl. Oz.

2 large eggs, and 1 egg yolk, at room temperature

1/2 cup lime juice

1 16-ounce Captain Rodney’s Private Reserve Key Lime Curd


1 cup whipping cream

2 Tbsp sugar

1/2 tsp Rose and Ivy Madagascar Bourbon Pure Vanilla Extract 9 Fl. Oz.

Blueberries for garnish

Lime slices for garnish

Preheat oven to 350 degrees F, or 325 F if using a convection oven. Spray a 9-inch springform pan with cooking spray and place onto a baking tray. Be sure to spray amply, as the coconut mixture may want to stick.

Crust – Stir the coconut, sugar, and flour together. Whisk the egg white until it is light and frothy. Stir the egg white into the coconut mixture. Press mixture into the bottom of the sprayed pan. You may think you don’t have enough mixture to fill the whole bottom of the pan, but don’t worry – once you’ve spread it out like you would pizza crust, it will be plenty! Bake crust for about 18 minutes, or until lightly browned around the edges. Allow crust to cool completely.

Cheesecake – Lower the temperature to 300 F (275 F Convection). Beat the cream cheese until light and fluffy on medium speed. Add in the condensed milk, lime zest and vanilla. Reduce mixer speed to medium-low and add each egg and yolk, one at a time. Lower speed to low and add in lime juice. Pour cheesecake mixture over cooled crust. Tap sides of pan to help release any air bubbles. Bake for about 40 minutes, or until the outside of cheesecake is set and the center is still slightly jiggly (don’t worry – it will solidify in the middle as it cools). 

Allow cheesecake to cool. Spread Captain Rodney’s Lime Curd on top of cheesecake, to the edge. Chill the cheesecake overnight.

Next day, before ready to serve, release from the springform pan. Top with prepared whipped topping and garnish with blueberries and lime slices.