Lime Coconut Cheesecake

Name: Lime Coconut Cheesecake
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

12 ingredients

3 steps

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

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 zest; 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.