Lime in the Coconut Cheesecake

Gluten-free, baked cheesecake… Modified from A Meandering Mango’s Baked Citrus Cheesecake

It’s been a while since we’ve indulged in a decadent dessert –  we unanimously voted for cheesecake!  It is rich and satisfying, and goes well with the fresh fruit that is available in abundance this time of year.  However, we didn’t want to derail our healthy diet with cheesecake loaded with sugar or with a gluten-filled crust.  Browsing about the internet, I found an inspired recipe for baked cheesecake with very little added sugar at A Meandering Mango.  I slightly modified the filling (changing it to lime), and replaced the butter-cookie crust with a crust of nuts, unsweetened coconut, and organic coconut butter.

If you’re looking for a cheesecake that oozes with confection…just keep clicking because this isn’t it!  The simplicity of these ingredients allows you to savor the richness of the cheese (so use the best ricotta and cream cheese you can find).  I found the lime to be very subtle, so if you’d like more of a lime taste you may want to add more zest.  The coconut in the crust stands out nicely and is wonderful with the macadamias and walnuts.

Served simply with a scattering of  ripe berries from the farmer’s market and a drizzle of honey, this cheesecake is a sophisticated and sweetly delicious dessert.  I’m looking forward to having more!

Ingredients for Crust:

  • 130 grams (about 2 cups) mixed nuts and shredded unsweetened coconut (I used approximately equal portions of macadamia nuts, walnuts, and shredded coconut)
  • 2-3 tablespoons unrefined coconut butter, softened

Ingredients for Filling:

  • 1 package cream cheese, at room temperature
  • 1 1/2 cups ricotta cheese
  • 3 eggs
  • Zest from one lime
  • Juice from one lime
  • 2 tablespoons honey

Preheat oven to 325F.  In a food processor, pulse the nuts and shredded coconut to a coarse meal.  Add 2-3 tablespoons of unrefined coconut butter, one spoon at a time, and process until the mixture starts to adhere together and form large balls of “dough”.

Line the bottom of a 10-inch spring-form pan with parchment paper.  Spread the nut mixture evenly in the pan, pressing the crust down firmly using a fork.  Bake for 5-10 minutes until slightly toasted.  Allow to cool.

To prepare the filling, mix the cream cheese and ricotta using an electric mixer until smooth.  Add the eggs, one at a time and mix between each addition.  Add lime zest, lime juice, and honey.  Mix until smooth and well combined.

Pour filling onto the cooled crust in the spring-form pan.  Cover with foil, and bake for 45 minutes.  Remove foil, then bake for 15-20 minutes longer, or until the cheesecake is no longer jiggly in the center.

Allow to cool a few minutes, then run a knife around the outer edges to loosen from the pan.  This will keep the cake from cracking as it shrinks and pulls away from the side of the pan.  When cooled off enough to handle, remove edges of spring-form pan and slide cheesecake onto a serving plate.  Refrigerate until well chilled.  Serving suggestions:  Sliced fruit or fresh berries (blueberries, strawberries, blackberries)…and a drizzle of honey!

Hmm…Lime in a coconut…that sounds familiar, doesn’t it? Oh yeah! Because its from a major house favorite, Nilsson Schmilsson! We love us some Nilsson around here, and this classic, with “Coconut”, “Gotta Get Up” and the last song LCD Soundsystem played at their last show, “Jump Into The Fire”, its in regular rotation here.

A part of our musical past left us last week, with the death of “The Big Man”, Clarence Clemons of the E Street Band. Nobody who ever saw Springsteen will forget it- and Clarence was a big reason why. So put on Born to Run and listen to that gorgeous sax on the title cut and “Tenth Avenue Freeze-Out”…a change was made uptown and the Big Man joined the band…”. We’ll miss you Clarence.


2 thoughts on “Lime in the Coconut Cheesecake

Comments are closed.