Lime Coconut Cheesecake
From chefmeow 16 years ago
- 45 minutes to make
- Serves 8
LIME COCONUT CHEESECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cullen Estate in Temple, Texas in 1984.
Ingredients
- 1-1/2 cups flaked coconut shopping list
- 3 tablespoons ground macadamia nuts or almonds shopping list
- 3 tablespoons butter or margarine, melted shopping list
- 1 envelope unflavored gelatin shopping list
- 1/4 cup cold water shopping list
- 3/4 cup sugar shopping list
- 16 ounces cream cheese softened shopping list
- 1/4 cup lime juice shopping list
- 1 tablespoon grated lime peel shopping list
- green food coloring shopping list
- 1-1/2 cups whipping cream whipped shopping list
- Additional whipped cream and toasted coconut shopping list
How to make it
- In bowl combine coconut and nuts then stir in butter.
- Press onto bottom of a greased spring form pan.
- Bake at 350 for 15 minutes then cool on a wire rack.
- In saucepan sprinkle gelatin over cold water and let stand for 1 minute.
- Stir in sugar then cook over low heat until sugar and gelatin are dissolved.
- Remove from heat.
- In mixing bowl beat cream cheese until smooth then gradually beat in gelatin mixture.
- Add lime juice and peel and beat until blended.
- Tint pale green with food coloring then fold in whipped cream and pour over crust.
- Refrigerate for 5 hours or overnight.
- Carefully run knife around edge of pan to loosen then remove sides of pan.
- Garnish with whipped cream and coconut before serving.
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