Coconut Lime Cheesecake with Blueberry Sauce
These cheesecake is such a beautiful dessert with a sharp contrast of colors. White cheesecake with spots of green, covered by a gorgeous and thick deep purple topping.
Ingredients
Crust
- ½ cup coconut flakes
- ½ cup graham cracker crumbs
- 2 tablespoons butter
Cheesecake
- 16 oz cream cheese
- 1 cup sugar
- 1 teaspoon lime zest
- 3 eggs
- ½ cup whipping cream
- ½ cup coconut milk
- ¼ cup flour
- 1 cup lime juice
- ½ cup minced coconut flakes
Blueberry Sauce
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 cups fresh or frozen blueberries
- ½ cup water
- ½ cup granulated sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- Zest of 1 lemon
Instructions
Crust
- Pulverize coconut flakes and graham crackers in a blender or food processor until both are very fine crumbs
- Melt butter and mix into crumbs
- Line bottom of 9" springform pan with crumbs
- Bake for 7 minutes at Fahrenheit 350º
- Set Aside
Cheesecake
- Whip cream cheese, sugar and lime zest until smooth and creamy
- Add eggs and beat until well mixed
- Beat in flour
- Add whipping cream, coconut milk, lime juice and coconut flakes and mix until thoroughly incorporated
- Pour over crust and bake at Fahrenheit 300° for 25-30 minutes
- Remove from oven and allow to cool completely before removing outer rim
- Chill
- Serve with blueberry sauce
Blueberry Sauce
- Make a slurry with the cornstarch and water
- Set aside
- In a saucepan over medium heat, add remaining ingredients
- Bring to a low boil
- Once mixture is boiling, add slurry and cook until mixture thickens and coats the back of a spoon
- Remove from heat and transfer to a bowl to chill in the fridge
Notes
Blueberry Sauce from My Baking Addiction