Lime Coconut Cheesecake
2 C graham cracker crumbs
1/2 C sweetened flaked coconut
2 Tbs sugar
6 Tbs butter, melted
3 8 oz packages cream cheese, softened
1 C sugar
3 eggs at room temperature
2 Tbs lime zest
1/2 C fresh lime juice (about 4-5 medium limes)
1 1/2 tsp vanilla extract
1 C heavy whipping cream
1/2 C powdered sugar
1 tsp vanilla extract
1 1/2-2 tsp coconut extract
1/3 C sweetened flaked coconut, toasted
Preheat oven to 350 degrees. Cover the bottom of a 9 inch spring-form pan with a double layer of foil. Set aside.
Combine graham cracker crumbs, 1/2 C coconut, and melted butter and mix well. Press evenly into the bottom of the pan and about 1" up the sides. Place pan in oven and bake for 5 minutes. Remove and set aside until ready to use.
In a separate bowl, beat cream cheese and sugar until creamy. Add eggs, one at a time, beating after each addition. Add vanilla, lime zest, and lime juice and beat to combine. Pour batter into prepared crust. Place spring-form pan into a larger pan, such as a roasting pan and place in center rack in the oven. Carefully pour hot water into the larger pan until it reaches about half way up the spring form pan. Bake cheesecake for 75-85 minutes or until center is set and the edges just barely begin to brown. Leave cheesecake in oven, but turn heat off and crack oven door. Let sit for 30 minutes and then remove and cool completely on a rack. When cool to room temp, cover with plastic wrap and chill overnight.
When ready to serve, place cheesecake on serving dish. Beat whipping cream until soft peaks form and then add powdered sugars and extracts. Beat until medium peaks form. Spread whipping cream evenly over cheesecake and sprinkle with toasted coconut. Garnish with sliced limes if desired. Slice and serve.