Name: Lime Coconut Cheesecake
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1-1/2 cups sweetened shredded coconut -; 3 tablespoons ground macadamia nuts or almonds -; 3 tablespoons butter, melted -; 1 envelope unflavored gelatin -; 1/4 cup cold water -; 3/4 cup sugar -; 2 packages (8 ounces each) cream cheese, softened -; 1/4 cup lime juice -; 1 tablespoon grated lime zest -; Green food coloring -; 1-1/2 cups heavy whipping cream, whipped -; Toasted coconut and additional whipped cream, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lime Coconut Cheesecake

1. 1-1/2 cups sweetened shredded coconut -

2. 3 tablespoons ground macadamia nuts or almonds -

3. 3 tablespoons butter, melted -

4. 1 envelope unflavored gelatin -

5. 1/4 cup cold water -

6. 3/4 cup sugar -

7. 2 packages (8 ounces each) cream cheese, softened -

8. 1/4 cup lime juice -

9. 1 tablespoon grated lime zest -

10. Green food coloring -

11. 1-1/2 cups heavy whipping cream, whipped -

12. Toasted coconut and additional whipped cream, optional -

How to cook deliciously - Lime Coconut Cheesecake

1. Stage

In a bowl, combine coconut and nuts; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10-15 minutes or until crust is golden brown around the edges. Cool on a wire rack.

2. Stage

In a saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar; cook over low heat until sugar and gelatin are dissolved. Remove from the heat. In a bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture. Add lime juice and zest; beat until blended. Tint pale green with food coloring. Fold in whipped cream. Pour over crust. Refrigerate for 5 hours or overnight.

3. Stage

Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with coconut and additional whipped cream if desired.