Coconut & Lime Cheesecake

Name: Coconut & Lime Cheesecake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 package amaretti cookies (about 7oz/200g); 1 fresh coconut; 400 grams 14 ounces cream cheese, at room temperature; 6 larges eggs; 2 Grated zest and juice of limes; 10 servings Crust; 473 milliliters (500g) quark; 1 pinch Pinch of salt; 250 grams 1/4 cups sugar; 75 grams tablespoons unsalted butter, melted, plus more for greasing; 1 can unsweetened coconut milk (13.5oz/400ml)

For $1.85 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains approximately 15g of protein, 39g of fat, and a total of 569 calories. From preparation to the plate, this recipe takes around 45 minutes. A mixture of quark, coconut, coconut milk, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Preheat the oven to 350°F (180°C). Butter a 9-inch (24-cm) springform pan. Line the bottom with parchment paper and butter the paper.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Springform Pan

Oven

Make the crust: In a food processor, grind the cookies into fine crumbs.

Ingredients you will need

Crust

Equipment you will use

Food Processor

Add the melted butter and salt, and pulse until combined. Press the crumbly mixture into the bottom and 1/2 inch (1 cm) up the sides of the prepared pan.

Ingredients you will need

Butter

Salt

Equipment you will use

Frying Pan

Bake for 12 to 15 minutes, then let the crust cool on a rack.

Ingredients you will need

Crust

Equipment you will use

Oven

Lower the oven temperature to 325°F (160°C).

Equipment you will use

Oven

Make the filling: In a large bowl using an electric mixer, beat the cream cheese until creamy. Beat in the quark and the coconut milk.

Ingredients you will need

Coconut Milk

Cream Cheese

Quark

Equipment you will use

Hand Mixer

Bowl

Add the sugar bit by bit, then stir in half of the lime zest and all the juice and the salt.

Ingredients you will need

Lime Zest

Juice

Sugar

Salt

Add the eggs one at a time and beat to combine.

Ingredients you will need

Egg

Pour the filling into the prebaked crust.

Ingredients you will need

Crust

Bake about 1 1/2 hours, until the center of the cake is just about firm.

Equipment you will use

Oven

Let cool for 20 minutes in the pan, then slide a knife around the edge of the pan to loosen the cake, to prevent it from cracking as it cools.

Equipment you will use

Knife

Frying Pan

Let the cheesecake cool completely.

Cover the cake with aluminum foil and refrigerate at least overnight.

Equipment you will use

Aluminum Foil

Now you can garnish it.

Open the coconut: With hammer and nail, penetrate two of its three eyes (the dark spots on top of the coconut). Through one of the holes, pour the coconut water out into a bowl.

Ingredients you will need

Coconut Water

Coconut

Equipment you will use

Bowl

Place the coconut on a firm base (outside on your stoop, for example) wrapped tightly in a dishcloth and hit it with a hammer until it breaks.

Ingredients you will need

Coconut

Base

With a sharp knife, cut the meat out of the coconut. You can peel off the brown skin with a vegetable peeler, but I think it’s prettier to leave it on. You can now use a peeler to slice strips and curls of coconut to garnish the cake, or you could grate it.

Ingredients you will need

Vegetable