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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This refreshing cheesecake's delicate flavor is complemented by a coconut crust. Ingredients:
1-1/2 cups flaked 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 peel |
green food coloring |
1-1/2 cups heavy whipping cream, whipped |
toasted coconut and additional whipped cream, optional |
Directions:
1. 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. 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 peel; beat until blended. Tint pale green with food coloring. Fold in whipped cream. Pour over crust. Refrigerate for 5 hours or overnight.
3. Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with coconut and additional whipped cream if desired. Yield: 10-12 servings.
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