I have to say cheesecake is one of my favorite desserts, AND it’s a dessert that’s made in a variety of ways. I love it with strawberries on top, blueberries and also drizzled with chocolate…so, when I saw this recipe in a recent magazine I purchased called, “Simply Sweet Cake Pops, Cupcakes and More” I had to try it. Besides I also had some gingersnaps I needed to use up, and some coconut. This was the perfect dessert for me to make, and it looked pretty easy. I hope you like this recipe as much as I did, and yes, it’s a keeper!
Happy Cheesecake Baking!
1 and 1/2 cups crushed gingersnaps or other crisp cookies (about 24)
1/4 cup butter, melted
3 Tablespoon sugar
3 (8-ounce )packages of cream cheese, softened
1 cup sugar
2 Tablespoons all-purpose flour
3 large eggs (room temperature)
1/3 cup coconut milk
2 teaspoon lime zest
3 Tablespoons fresh lime juice
1 cups sweetened flaked coconut
1. Preheat oven to 325F. Lightly grease a 9-inch square pan. Stir together crushed cookies, butter and 3 Tablespoons sugar until blended. Press into bottom of pan.
2. Bake at 325F for 15 minutes. Cool completely.
3. Combine cream cheese, 1 cup sugar; add flour in a large bowl; beat at medium speed with an electric mixer 2 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add coconut milk, lime zest and lime juice; beat at low until blended. Stir in 1 cup coconut. Pour mixture over crust. Top with remaining 1 cup coconut.
4. Bake at 325F for 45 to 50 minutes or until set. Turn oven off and open oven door at least 4 inches. Let cheesecake remain in oven for 30 minutes. Cool in pan on a wire rack 1 hour. Refrigerate at least 1 hour. Cut into 16 squares.