lime coconut cheesecake

Name: Lime Coconut Cheesecake
Prep time: 30 min
Cook time: 5 h
Yield: 12
Cuisine: American
Ingredients: 1 1/2 cup(s) flaked coconut; 3 tablespoon(s) ground macadamia nuts or almonds; 3 tablespoon(s) butter, melted; 1 - envelope unflavored gelatin; 1/4 cup(s) cold water; 3/4 cup(s) sugar; 2 package(s) 8 ounces each cream cheese, softened; 1/4 cup(s) lime juice; 1 tablespoon(s) grated lime peel; - green food coloring; 1 1/2 cup(s) heavy whipping cream, whipped; - toasted coconut and additiona whipped cream, optional

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

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

1 1/2 c

flaked coconut
3 Tbsp

ground macadamia nuts or almonds
3 Tbsp

butter, melted
1

envelope unflavored gelatin
1/4 c

cold water
3/4 c

sugar
2 pkg

8 ounces each cream cheese, softened
1/4 c

lime juice
1 Tbsp

grated lime peel
green food coloring
1 1/2 c

heavy whipping cream, whipped
toasted coconut and additiona whipped cream, optional

How To Make lime coconut cheesecake

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.
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