Lime Coconut Cheesecake - cooking recipe

Ingredients

CRUST
1 1/2 cups graham wafer crumbs
1/3 cup unsweetened coconut, medium dessicated
2 tablespoons sugar
1 teaspoon ground cinnamon
1/3 cup unsalted butter, melted
FILLING
3 (250 g) packages cream cheese, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
2 tablespoons fresh lime zest
2 tablespoons fresh lime juice
4 eggs, at room temperature
1/2 cup sour cream
toasted coconut, for garnish

Preparation

Lightly grease a 9-inch springform pan and line the bottom with a circle of parchment paper; set aside.
Preheat oven to 350F and place a shallow pan of water on the bottom rack.
Using an electric mixer, beat cream cheese until very smooth. Add sugar, vanilla, lime zest and juice and beat well for 4-5 minutes more. Add eggs, one at a time; mix well, and add sour cream.
Pour filling over base and bake until just set, approximately 50 minutes. To help prevent cake from cracking, let cool in oven with heat off and door ajar, cover carefully with plastic wrap and refrigerate until firm. To serve, release cheesecake from,springform pan and slide off of parchment paper onto a serving platter.
Garnish with toasted coconut and slice with a hot dry knife.