De Lime in De Coconut Cheesecake

"This recipe comes from an insert in my paper. Made by Sheila Suhan she says that it is a light and creamy cheesecake that she named after the 1967 Nilsson hit."
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Bonnie G #2 photo by Bonnie G #2
photo by Annacia photo by Annacia
photo by Annacia photo by Annacia
photo by loof751 photo by loof751
Ready In:
1hr 25mins




  • Preheat oven to 325 degrees.
  • Crust: Combine all ingredients in the bowl of a food processor. Process until just blended. Press in bottom and about 1/2 inch up the sides of a 10 inch spring form pan.
  • Filling: Place cream cheese in a large bowl and beat with a mixer at medium high speed until smooth. Reduce speed to low and add eggs, 1 at a time, beating well.
  • Add remaining filling ingredients and beat well, scraping bottom and sides of the bowl occasionally. Scrape filling into crust.
  • Bake 75 to 90 minutes, until center jiggles slightly when pan is tapped. Remove from oven and run a knife around inside of pan. Cool to room temperature on a wire rack. Cover with plastic wrap and refrigerate overnight.
  • Garnish with whipped cream and lime wedges, if desired.

Questions & Replies

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  1. I, too, saw this recipe in my newspaper and put it away for a special occasion. I made it yesterday following the recipe to the letter and threw the whole expensive thing away this morning. It was pretty to look at but did not taste worthy of my friends. I am a long time baker who recently won a dessert contest in my village so it wasn't my lack of experience that created a flop. Not sure what it was but the recipe is also now in the recycle bin.
  2. Followed the recipe exactly, it was a nice light dessert after a heavy dinner, no one flavor over powered the others, simple instructions and makes for an impressive summer delight
    • Review photo by Bonnie G #2
  3. I can only judge my own experience with this recipe and it was excellent. I made it using Splenda for the sugar and egg white only as well as 95% fat free cream cheese and added a sprinkle of coconut shreds into the batter. I got a cheesecake with a lovely light texture that had a great little lime zip along with the coconut flavor. As I'm the only one who likes cheesecake here I made a 2 serving size cake and it was baked in 50 mins. Great little cheesecake Mary. Made for ZWT Witchin Kitchen
  4. Wonderful cheesecake recipe! Loved the lime/coconut combo. I made 1/4 of the recipe in a 6-inch ramekin and it was perfectly cooked after 65 minutes. Enjoyed this dessert - thanks for sharing the recipe!
  5. I made this cheesecake to take to a friends for dessert. It was quite a hit and I am makeing it for a Memorial cookout we are having.


I have two boys who will usually eat most things I put in front of them. As a single mom I use them as my guinea pigs....sometimes it works, sometimes it doesn't. I have a huge garden, blueberry and blackberry bushes. I am always looking for a new recipe. I have three cats (Xiao Mao, which means little cat in Chinese, Pumpkin and Max) and two border collies, Lucy and Grace. All my animals come from Rescue Agencies. <a href="¤t=rsc002.jpg" target="_blank"><img src="" border="0" alt="Photobucket"></a> <a href="" target="_blank"><img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"><a href="¤t=006.jpg" target="_blank"><img src="" border="0" alt="Photobucket"></a><a href="¤t=hilfiger001.jpg" target="_blank"><img src="" border="0" alt="Photobucket">
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