I have all these recipes I want to share with you sitting in my drafts folder, most are both made and photographed, some are just ideas, but they’re all waiting for me to have time to type them out for you with a little anecdote. I will admit that with twin toddlers running around, naptime is as much for me, as it is for them.
A friend of mine recently had an adorable little baby join their family, so I was eager to help their family with dinner to help them through the transition. I know that for me, dinner was the most welcome gesture in those first few weeks. In fact, that’s all I remember – it was mostly a blur.
For this sweet family, I treated them to a dessert I’d been thinking about for over a year. I’d just never executed it. Fortunately, I made enough extra to whip up an additional tiny cheesecake to sample myself.
Coconut Lime Cheesecake with Blueberry Sauce
Sounds decadent, doesn’t it? It was! It was extremely tart, but balanced out beautifully with fresh blueberry sauce and whipped cream.
½ cup minced coconut flakes (use blender)
½ cup graham cracker crumbs
2 tablespoons butter
Melt butter and mix into crumbs
Line bottom of 9″ springform pan and bake for 7 minutes at F350º
16 oz cream cheese
1 cup sugar
1 teaspoon lime zest
Whip until smooth and creamy
Beat until well mixed
1 cup whipping cream
1 cup lime juice
1/2 cup minced coconut flakes
Pour over crust and bake at F300° for 25-30 minutes or until set around outer edges
Remove from oven and allow to cool completely before removing outer rim
Pour over cake before serving
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