This is another easy cheesecake recipe. It has a key lime filling in a macadamia nut crust and is garnished with whipped cream and toasted coconut.
Additional Recipes and References
- Free! How to Bake, a free 250 page baking book
- Free! Easy Cheesecakes from A to Z (Includes “A Cheesecake Troubleshooting Guide)
- Free! A Manual for No-Bake Cheesecakes
- Springform Pans from Round to Square
- Click to see the Cheesecake Recipe Index with over 40 additional recipes
For the crust:
1 1/4 cup crumbs from crushed vanilla wafers
3/4 cup macadamia pieces, finely chopped
4 tablespoons butter, melted
2 tablespoons granulated sugar
For the filling:
2 8-ounce packages of cream cheese
1 14-ounce can sweetened condensed milk
3 large eggs
1/4 cup freshly squeezed lime juice, preferably key lime
2 tablespoons finely grated lime peel
whipped cream or topping
1/3 cup shredded coconut, toasted
Preheat the oven 325 degrees.
- In a 10-inch springform pan, mix the graham cracker crumbs, nuts, melted butter, and sugar together. Press the mixture across the bottom of the pan and up the sides to form the crust. Put the crust in refrigerator while you mix the filling.
- With the paddle attachment of your stand-type mixer, slowly beat the cream cheese until soft and smooth. Add the sweetened condensed milk, eggs, lime juice, and lime peel and beat until just smooth. Pour into the crust.
- Bake for 50 minutes or until the cake is done. Let cool on a wire rack. After ten minutes, loosen the sides with a spatula and remove the ring. Refrigerate the cheesecake to cool completely. Garnish with whipped cream and coconut.
Baker’s notes: The easiest way to form a nice, firm, uniform crumb crust is with a smooth-bottomed glass or cup. Move and press the cup across the bottom and use the sides of the cup to press the sides of the crust. If one side of the crust sticks up too high, cut it down with a knife and use the crumbs in an area where the sides may not be high enough.
How do I tell when my cheesecake is done?
There are two ways to tell if your cheesecake is done. The most foolproof is with a knife or spatula. Slip it into the center of the cheesecake. If it is done, the knife will come out clean.
Sticking a knife in the cake mars the top surface with a cut. With experience, you can tell when the cheesecake is baked with the “jiggle test”. The cheesecake will be almost set when you try to jiggle it. We suggest using the knife test for your first few cheesecakes and jiggle the cake. By observing how a baked cheesecake jiggles, you’ll soon be able to tell without the knife.