{"id":611,"date":"2011-03-16T02:08:46","date_gmt":"2011-03-16T02:08:46","guid":{"rendered":"http:\/\/jolene-test.com.bishopcompsol.com\/?p=611"},"modified":"2011-03-16T02:08:46","modified_gmt":"2011-03-16T02:08:46","slug":"de-lime-in-de-coconut-cheesecake","status":"publish","type":"post","link":"https:\/\/jolenephilo.com\/staging\/de-lime-in-de-coconut-cheesecake\/","title":{"rendered":"De Lime in De Coconut Cheesecake"},"content":{"rendered":"

\"\"<\/a><\/p>\n

This post is the second in a series of controversial recipes. You may remember the first recipe deemed controversial, Snicker Apple Salad, because of differing opinions about whether it should be called a salad or a dessert.<\/p>\n

Today\u2019s recipe stirs family debate in an entirely different arena. Of course, cheesecake is a dessert, so that\u2019s not the issue. The question is this: Is coconut cheesecake delicious?<\/p>\n

The resident coconut lover in this house thinks it\u2019s delicious. The other person who lives here and has a strange aversion to coconut, thinks differently. To break the stalemate, please give the recipe (which came from American Profile Magazine<\/em> about a year ago) a try, and then leave a comment about what you think. Or, if you don\u2019t have time to cook, stop by our house and sample the one I made. It was more than the two of us could eat, so most of it is in the freezer waiting for company!<\/p>\n

De Lime in De Coconut Cheesecake<\/strong><\/p>\n

Crust:
\n1 cup graham cracker crumbs
\n1\/2 cup sweetened shredded coconut
\n3 tablespoons sugar
\n1 teaspoon grated lime zest
\n3 tablespoons melted butter<\/p>\n

Preheat oven to 325 degrees. To prepare crust, combine all ingredients in a food processor blender. Process until just blended. Press into bottom and about 1\/2 inch up the sides of a 10 inch springform pan.<\/p>\n

Filling:
\n4 eight ounce packages cream cheese, softened
\n4 eggs
\n1 (15 ounce) can sweetened cream of coconut milk (in the beverage section at the grocery store)
\n1\/2 cup sour cream
\n2 teaspoons grated lime rind
\n1\/4 cup freshly squeezed lime juice
\n1 teaspoon vanilla extract<\/p>\n

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 one at a time; beat well. Add remaining filling ingredients and beat well, scraping sides and bottom of bowl occasionally. Scrape filling into crust.<\/p>\n

Bake 75 – 90 minutes, until center jiggles slightly when pan is tapped. Remove from oven and run a knife around the inside of the pan. Cool to room temperature on wire rack. Cover with plastic wrap and refrigerate overnight. Serves 16.<\/p>\n","protected":false},"excerpt":{"rendered":"

This post is the second in a series of controversial recipes. You may remember the first recipe deemed controversial, Snicker Apple Salad, because of differing opinions about whether it should be called a salad or a dessert. Today\u2019s recipe stirs family debate in an entirely different arena. 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