Refrigerate an open can of coconut milk in the fridge overnight.
Use 3/4 of the top cream, leave the 1/4 of coconut water for
making a smoothie!
Preheat your oven to 350 degrees. Prepare your pie crust dough.
Spray an 8 inch spring form pan with nonstick cooking spray.
Using your hands flatten the dough onto the bottom and about a
quarter inch up the sides of the pan. Bake for 20 minutes, set
aside. While that is baking, beat your cream cheese and stevia in
your stand mixer until fluffy. Beat in egg whites, egg, lime peel
and juice until well blended. Pour cream cheese mixture into crust,
spread evenly. Reduce oven temperature to 325 degrees and bake
for 20 minutes or until center is almost set. Cool completely in
pan. Refrigerate covered until ready to serve if not using coconut
cream topping.
Once cool, pour coconut milk, stevia and lime juice into your stand
mixer and beat until it becomes like whipped cream consistency,
could take 5-10 minutes. Spread onto cooled cheesecake and
refrigerate, uncovered for 3-4 hours or until ready to serve. No
need to cover as the coconut cream topping will stay nice and
creamy unopened in the fridge. Decorate pie with slices of lime
before serving.
Originally Submitted
7/22/2013
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