Lime-Coconut Cheesecake
By
Megan Mickelson, Spokane, Washington
This tropical-inspired cheesecake has a macadamia nut and coconut crust. Top with a dollop of whipped cream and a sprinkle of toasted coconut, for even more flavor.
Preparation time
1 hour, 30 minutes
Cooking time
5 minutes
Total time
1 hour, 35 minutes
Yield
12 Servings
Ingredients
1 1⁄2 cups coconut (flaked) 3 tablespoons macadamia nuts (ground) 3 tablespoons butter (melted) 1 package gelatin 1⁄4 cup cold water 3⁄4 cup sugar 3 packages cream cheese (softened) 1⁄2 cup lime juice 1 tablespoon lime peel (grated) green food coloring 1 1⁄2 cups whipping creamInstructions
In bowl, combine coconut and nuts. Add butter. Press into the bottom of a greased 9-inch springform pan. Bake at 350º till golden brown. Cool. In a saucepan, sprinkle gelatin over cold water. Let stand for one minute. Add sugar. Cook over low heat until completely dissolved. Remove from heat. In mixing bowl, beat cream cheese until smooth. Add gelatin mixture, lime juice, and peel. Blend well. Tint pale green. Fold in whipping cream. Pour over crust. Refrigerate overnight. Garnish with whipped cream and coconut.
Recipe Type(s)
