As winter slowly wanes and with the onset of spring, here is a nice tropical cheesecake to get us in the mood for warmer temperatures (and you don’t have to bake this one [well, you bake the crust, but the actual cheesecake is refrigerated].
Lime Coconut Cheesecake
1-1/2 cups of flaked coconut
3 Tablespoons of ground macadamia nuts (or almonds)
3 Tablespoons of butter, melted
1 envelope of unflavored gelatin
1/4 cup of cold water
3/4 cup of sugar
2 packages (8-ounces each) of cream cheese, softened
1/4 cup of lime juice
1 Tablespoon of grated lime peel
Green food coloring
1-1/2 cups of heavy whipping cream, whipped
Toasted coconut and additional whipped cream (optional)
1. In a bowl, combine the coconut and nuts and stir in the butter. Press onto the bottom and up the sides of a greased 9″ springform pan. Bake at 350 degrees for 10-15 minutes (or until the crust is golden brown on the edges). Cool on a wire rack.
2. In a saucepan, sprinkle the gelatin over cold water; let stand for 1 minutes. Stir in the sugar and cook over low heat until the sugar and gelatin are dissolved. Remove from the heat. In a bowl, beat the cream cheese until smooth. Gradually beat in the gelatin mixture. Add the lime juice and the lime peel and beat until blended. Add the food coloring to tint to a pale green hue. Fold in the whipped cream and pour over the crust. Refrigerate for 5 hours or overnight.
3. Carefully run a knife around the edge of the pan to loosen the cheesecake. Removes the sides of the pan and garnish with additional coconut and whipped cream if desired.