…da lime in da coconut Cheese Cake

…da lime in da coconut Cheese Cake

For Crust: 2 packages chocolate graham crackers—finely crumbled

                2 T. Grand Marnier

                2 T. Godiva Chocolate liqueur

For Filling: 3 packages Neufchatel cheese at room temperature

                  ¾ C. Sugar

                  4 Large (not extra large) Eggs

                  ¼ C. Coconut Cream

                  Juice and zest from ½ lime

                  Juice and zest from ½ orange

                  2 T. Rum (this mixture should come to ¼ to 1/3 Cup)

Preheat oven to 350f.  Heat water to simmer for a Bain Marie. Line the bottom of an 8” springform pan with parchment paper.

1. Mix the chocolate crumbs with the liqueurs until it forms a slightly crumbly lump when squeezed in your fist.  Don’t let it get too wet or your crust will end up too hard. This comes with practice.

2. Press into bottom of lined pan and a little up the sides.  Bake for approximately 10-15 minutes—until set, but not hard.

3. Cool to touch and then wrap the bottom of the pan with 2 sheets of aluminum foil and crimp tightly to the top of the pan.  This will prevent the water from the bain marie from leaking in and giving you a soggy crust.

4. Reduce the oven temperature to 290f.

5. Whip the Neufchatel until it has no lumps.

6. Slowly add the sugar until it is well blended.

7. Add the eggs one at a time until fully assimilated.

8. Blend in the coconut cream.

9. Blend in the zest and the juice/rum mixture.

Pour over cooled crust. Place in a dishtowel lined baking pan large enough to hold the springform pan and slowly pour in enough hot water around the springform to come up to the same level as the cheesecake in the springform pan. Bake at 290f for one hour. Let cool until you can lift the pan out with your bare hand.  It will probably still jiggle a little in the center.  Let set in the fridge for at least 3 hours.

Makes 16 thin slices at about 200 cal each