lime coconut cheesecake
From my Mamaw's recipe collection.
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yield
12 serving(s)
prep time
30 Min
cook time
5 Hr
method
Refrigerate/Freeze
Ingredients For lime coconut cheesecake
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1 1/2 cflaked coconut
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3 Tbspground macadamia nuts or almonds
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3 Tbspbutter, melted
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1envelope unflavored gelatin
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1/4 ccold water
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3/4 csugar
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2 pkg8 ounces each cream cheese, softened
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1/4 clime juice
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1 Tbspgrated lime peel
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green food coloring
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1 1/2 cheavy whipping cream, whipped
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toasted coconut and additiona whipped cream, optional
How To Make lime coconut cheesecake
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1In 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.
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2In 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.
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3Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with coconut and additional whipped cream if desired.
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