Bake the Book: Coconut & Lime Cheesecake

[Photograph: Oof Verschuren]

Creamy, refreshing, tangy, and sweet are key words for summer desserts. Home Made Summer combines them all into one cheesecake. Coconut and lime come together to make a unique cheesecake with a crunchy cookie crust.

Tips: This cheesecake is garnished with coconut—fresh coconut. The recipe calls for breaking one apart yourself and peeling the flesh into strips. Don't be daunted: once you've opened of the coconut "eyes" and drained the liquid, you'll notice a seam that runs between the eyes. Follow it to the equator. Using the blunt edge of a heavy knife (or a hammer), tap and rotate until the coconut splits completely open. That will give you two hemispheres to work with, rather than the shattered pieces that the recipe's method will leave you with.

Food Fact: Quark, used to make the filling for this cheesecake, is a smooth, creamy dairy product akin to sour cream. In Germany, it comes in three varieties, ranging from fat free to quark with added cream. The fattiest quark is most often used in dessert preparations, like this one. When looking for quark, try Whole Foods or a similar store; most likely, they will have the fattier type for sale.

Get the Recipe

Coconut & Lime Cheesecake »

As always with our Bake the Book feature, we have five (5) copies of Home Made Summer to give away.

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