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Lime and Coconut Baked Cheesecake

By Chelsea Sugar
Lime and Coconut Baked Cheesecake
10 servings
  • 11 reviews

  • Difficulty Easy
  • Prep time 40 mins
  • Cooking time 1 hrs
  • Serves

    1 packet digestive or malt biscuits
    125g butter, melted
    500g cream cheese
    3/4 cup Chelsea Caster Sugar
    4 limes (grated rind & juice)
    3 eggs
    2 extra egg yolks
    200ml cream
    1 cup coconut
    Extra coconut for decoration


    Line the base of a 22–23 cm spring-form tin with non-stick baking paper.
    Place biscuits in a food processor and whiz to form crumbs. Add the melted butter and process briefly. Press into the bottom of the prepared tin. Chill in the refrigerator for 20–30 minutes.
    Preheat oven to 170°C.
    Beat the cream cheese until smooth. Add the caster sugar, lime rind and juice. Beat in the eggs and yolks, one at a time. Stir in the cream and coconut.
    Wrap the outside of spring-form tin in two sheets of tinfoil, entirely covering the base and sides.

    Pour the filling over the base and place in a large, deep roasting dish.

    Place in the oven and then fill the roasting dish with water to 3/4 of the way up the side of the spring-form tin. Bake for 1 hour.

    Cool in the oven to prevent cracking then refrigerate overnight.
    Serve with fruit and, if desired, decorate the top with whipped cream and toasted coconut.

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Average Rating
(11 reviews)

I absolutely love this cheesecake, I have made it twice and the only thing I changed was the base of it, which complemented it quite nicely and made it 100%. Thanks for sharing your recipe. ( PS its the first cheesecake I've ever made and my cooking time is 3 times the time specified, it turned out great each time.)

This was my first cheesecake I have made. It was easy to make and very straight forward ingredients and instructions. It was so delicious, we had this following a Thai Green Curry and the lime zing was a great complement. Will definitely make this again. :)

Can you use coconut cream instead of cream? The recipe looks great.

CHELSEA SUGAR: Hi there, we haven't tested this but think it should work ok. Enjoy!

What kind of coconut do you use on the recipe? Coconut cream\milk or desiccated or shredded?

CHELSEA SUGAR: Hi there, you can use desiccated or shredded coconut. 

Prefect recipe. I've made it thrice . Thank you

Best cheesecake ever and not difficult to make. You bake it with water in small terrines around it in over instead of a water bath?
Chelsea Sugar:
Place the tin and roasting dish in the oven. Then fill the roasting dish with water to 3/4 of the way up the side of the baking tin.

Can this recipe be frozen?
Chelsea Sugar:
Yes, you can freeze it. Take care to defrost the cheesecake slowly when required.

The cake was super! I love it!

Easy to make and very tasty. I use crispe biscuits in the base.

I have an old oven so cooked extra 20 mins came out perfect! Left in oven to cool completely before transferring it fridge.

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This tastes better than the cheese cakes from the Cheese Cake Shop!!!

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