- 50 vanilla wafers
- 4 T. butter
- 1/3 c. shredded sweentened coconut
- 4-8oz. packages of Greek yogurt cream cheese, at room temperature
- 1/2 c. brown sugar (or coconut sugar if you want to get fancy & healthier)
- 1/4 c. unbleached all-purpose flour
- 1 t. vanilla
- 1 1/2 t. coconut flavoring
- 3 eggs
- 1/2 c. shredded sweetened coconut
- Zest of 1 lime
- Juice of 1 lime (zest the lime, then juice…otherwise it’s terribly messy)
- 1 c. powdered sugar
Crumb vanilla wafers in a food processor. Add the coconut in the end for a few pulses to break it up slightly. Mix crumb/coconut mixture with 4 T. melted butter. Bake at 350 degrees for 8 minutes.
Mix cream cheese, sugar, and flour until creamy. Add vanilla, coconut flavoring and eggs. Mix until smooth then stir in coconut. Pour cream cheese mixture into crust.
Bake at 350 degrees for 10 minutes. DO NOT OPEN THE OVEN. Turn down the over to 250 degrees and continue baking for 1 hour. AGAIN, DO NOT OPEN THE OVEN. Turn the oven off and let the cheesecake rest INSIDE THE OVEN for an additional 30 minutes. Then cool in the refridgerator for several hours.
Prepare the glaze and spread over top of cheesecake after it’s cooled. Making a glaze isn’t really an exact science in this instance. Depending on the size and tartness of the lime you might want to add a little more powdered sugar to thicken, or water to thin. DO not try to get creative and add coconut milk beverage (the stuff by the milk, not the stuff in the can). It doesn’t play well with the lime juice. If you want more coconut flavoring here just add a smidge of the coconut flavoring you used in the cheesecake. For an additional garnish, top with toasted coconut.
***A note about the Greek yogurt cream cheese- This is a new product I’ve found. Sometimes I make my own cream cheese out of Greek yogurt as I did in the Caramel Cheesecake. Once I discovered this lovely product I was thrilled that I could skip a step. If you cannot find this product in your area, you can always just use regular cream cheese, 1/3 less fat cream cheese, or make your own from Greek yogurt or plain yogurt (as I did by straining it throught cheesecloth overnight). If you opt to use plain yogurt, make certain you yogurt DOES NOT contain gelatin. That will prevent the yogurt from separating and it will never form into a cream cheese consistency. Just trust me. Been there, done that.