Lime Coconut Cheesecake
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
10-12
ingredients
- 1 1⁄2 cups flaked coconut
- 3 tablespoons ground macadamia nuts or 3 tablespoons almonds
- 3 tablespoons butter or 3 tablespoons margarine, melted
- 1 (1/4 ounce) envelope unflavored gelatin
- 1⁄4 cup cold water
- 3⁄4 cup sugar
- 2 (8 ounce) packages cream cheese, softened
- 1⁄4 cup lime juice
- 1 tablespoon lime zest
- green food coloring (optional)
- 1 1⁄2 cups whipping cream, whipped
- additional whipped cream (optional)
- toasted coconut (optional)
directions
- Preheat over to 350 degrees F.
- In a bowl, combine coconut and nuts; stir in butter.
- Press into the bottom of a greased 9-in. springform pan.
- Bake at 350 degrees for 10-15 minutes or until crust is golden brown around the edges. Cool on a wire rack.
- In a saucepan, sprinkle gelatin over cold water; let stand one minute.
- Stir in sugar; cook over low heat until sugar and gelatin are dissolved. Remove from the heat.
- In a mixing bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture.
- Add lime juice and peel; beat until blended. Tint pale green with food coloring if desired.
- Fold in whipped cream. Pour over crust. Refrigerate for five hours or overnight.
- Remove sides of pan. Garnish with whipped cream and coconut if desired.
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Reviews
-
OOhhh La La, this is awesome. I am a lime crazed nut so I would have liked it just a little more lime - tart but the rest of the crew thought it was perfect. Gone in 60 seconds. I used pecans in the crust as I did not have the others, and didn't do any of the optional things. Its cool, its creamy, its pretty, and it's a do over! Thanks Much Eris!
RECIPE SUBMITTED BY
I'm a 20-something who has been cooking for a long time. I tend to follow recipes when I cook 90% of the time, but I'm slowly learning to be more relaxed about modifying them. I spent a year in Japan when I was in high school, so I have a great love of Japanese cuisine. I also very much have a sweet tooth, so I like to bake quite a bit.
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<br>I been slowly attempting to remove most processed foods from my diet along with high-fructose corn syrup and partially-hydrogenated fats. I has gone well so far, but there are some frustrations. It can be problematic because such foods are often more expensive, and low-fat foods can contain a plethora of non-natural ingredients.
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<br>See my cookbook collection: http://www.librarything.com/catalog/kyshandra&tag=cookbook
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<br>My favorite food blog: http://www.101cookbooks.com