Lime Coconut Cheesecake

READY IN: 40mins
Recipe by Eris4752

Source: August/September 2002 Taste of Home magazine. Recipe submitted to the magazine by Inge Schermerhorn of East Kingston, New Hampshire.

Top Review by Sally

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!

Ingredients Nutrition

Directions

  1. Preheat over to 350 degrees F.
  2. In a bowl, combine coconut and nuts; stir in butter.
  3. Press into the bottom of a greased 9-in. springform pan.
  4. Bake at 350 degrees for 10-15 minutes or until crust is golden brown around the edges. Cool on a wire rack.
  5. In a saucepan, sprinkle gelatin over cold water; let stand one minute.
  6. Stir in sugar; cook over low heat until sugar and gelatin are dissolved. Remove from the heat.
  7. In a mixing bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture.
  8. Add lime juice and peel; beat until blended. Tint pale green with food coloring if desired.
  9. Fold in whipped cream. Pour over crust. Refrigerate for five hours or overnight.
  10. Remove sides of pan. Garnish with whipped cream and coconut if desired.

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