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Lime cheesecake with gingersnap chocolat

with Coconut Ganache

Lime Cheesecake


10 ounces ginger cookies (Pepperidge Farms Gingerman-2 packs)

1/4 cup light brown sugar

6 tablespoons melted, cooled butter

Extra wide aluminum foil

9 inch springform pan

Parchment paper

Large round cake pan or large roasting pan

2 cups white chocolate chips (12 ounce bag)

4- 8 ounce packages of cream cheese, room temp (32 ounces total)

1 cup white sugar

4 large eggs-room temp

2 teaspoons vanilla extract

2 teaspoons fresh, lime zest

1/2 cup fresh, lime juice 

3 tablespoons all-purpose flour

1 cup sweetened, coconut flakes

1 1/2 cups white chocolate chips 

3/4 cup coconut milk room- temp

Ice bath



Pulse ginger cookies and brown sugar in a food processor until fine crumbs form. Add to a mixing bowl and stir in meted butter until incorporated well.

Line the bottom of the springform pan with parchment paper and press the cookie crumbs into the bottom and up the side of the pan. Place the springform pan on a baking sheet, place in center of oven at 350F for 10 minutes to set crust. Remove and let cool completely.

Lime Cheesecake

Note: Separating the eggs whites and whipping them is optional. Doing this will give the cheesecake a lighter texture. 

Fill a large pot with water and bring to a boil.

Separate the egg whites from the yolks, being careful not to get any yolks into the whites, or they won't foam when beating. 

Melt the white chocolate chips on high in a microwave for 2 minutes. Stir with a spatula until smooth and then let cool. 

Place the room-temp cream cheese in a large mixing bowl and beat with a hand held mixer until smooth and fluffy. Scrape down the sides and gradually mix in the sugar. Add the cooled white chocolate and mix until smooth. Mix in the egg yolks one at a time, then add the vanilla, lime zest & juice, flour and mix until incorporated. Don't over-mix! Whisk/beat the egg whites until peaks start to form and then fold into the batter.

Place the cooled springform pan on top of 2 sheets of the extra-wide aluminum and double wrap the aluminum up the sides to the top of the pan to prevent water from leaking in. Add the batter to the pan and smooth out the top. Place the aluminum wrapped pan in the center of the roasting pan and carefully add boiling water, so it's halfway up the pan. Adjust rack so the top of cheesecake is in the center of oven and bake at 350F for 15 minutes. If cheesecake is too close to top burner, it will brown on top and crack. Reduce temperature to 250F and bake another 1 1/2 hours. Remove from oven and let sit in the water bath on stove top for 30 minutes. Remove from water bath and let cool completely. Chill overnight in the refrigerator.  


Coconut Ganache

Spread coconut out on a cookie sheet and toast at 350F until lightly browned.


Heat the coconut milk and white chocolate in microwave for 2 1/2 minutes and then whisk until melted and smooth. Place in the ice bath and stir until ganache thickens some. Pour desired amount of the cooled ganache over the center of the cheesecake, smooth out to the edges and let some run over the sides. Sprinkle with toasted coconut and serve cold. 

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