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Coconut-Crusted Key Lime Cheesecake with Mascarpone Cream

Everything you love about a classic key lime cheesecake, elevated with a buttery toasted coconut crust, silky mascarpone whipped cream, and plenty of fresh lime zest; bright, creamy, and just a little more special.

Coconut-Crusted Key Lime Cheesecake with Mascarpone Cream
Author admin
Prep Time 35 Min
Cook Time 1 Hr 15 Min
Total Time 8 Hrs (includes oven cooling and overnight chilling)

Ingredients

Coconut Graham Cracker Crust

  • 2 cups (240 g) graham cracker crumbs
  • ½ cup finely chopped toasted sweetened coconut
  • ¼ cup (50 g) light brown sugar
  • ½ tsp kosher salt
  • 8 tbsp (113 g) unsalted butter, melted

Key Lime Cheesecake Filling

  • 32 oz (907 g) full-fat cream cheese, softened
  • 1 cup (200 g) granulated sugar
  • 1 cup (240 g) sour cream, room temperature
  • 4 large eggs, room temperature
  • 1 tbsp vanilla bean paste
  • Zest of 3 key limes
  • ½ cup (120 ml) fresh key lime juice
  • 2 tbsp cornstarch

Mascarpone Whipped Cream

  • 4 oz (113 g) mascarpone cheese, softened
  • 1 cup (240 ml) heavy whipping cream
  • ¼ cup (30 g) powdered sugar
  • 1 tsp vanilla bean paste
  • Pinch of kosher salt
  • Zest of ½ key lime

Garnish

  • Fresh key lime zest
  • Thin key lime slices (optional)

Instructions

  1. Prepare the Crust

Preheat the oven to 325°F (163°C).

In a medium bowl, combine the graham cracker crumbs, toasted coconut, brown sugar, and kosher salt. Stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool while preparing the filling.

  1. Make the Cheesecake Filling

Beat the softened cream cheese until completely smooth. Add the granulated sugar and beat until combined. Mix in the cornstarch. Add the sour cream, vanilla bean paste, key lime zest, and fresh key lime juice. Mix until smooth. Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Do not overmix.

  1. Bake

Wrap the outside of the springform pan with heavy-duty aluminum foil. Place the pan inside a larger roasting pan. Pour the cheesecake filling over the prepared crust. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for 65–75 minutes, or until the edges are set and the center still has a slight wobble. Turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool inside the oven for 1 hour.

Transfer to the refrigerator and chill for at least 6 hours, preferably overnight.

  1. Make the Mascarpone Whipped Cream

Beat the mascarpone until smooth. Slowly stream in the heavy whipping cream while mixing. Add the powdered sugar, vanilla bean paste, kosher salt, and key lime zest. Whip until medium-stiff peaks form.

  1. Decorate

Pipe the mascarpone whipped cream around the edge of the chilled cheesecake. Finish with a generous sprinkle of fresh key lime zest and garnish with thin key lime slices, if desired.