Lime Coconut Cheesecake
  • Servings: 10-12
  • 1-1/2 cups flaked coconut
  • 3 tablespoons ground macadamia nuts or almonds
  • 3 tablespoons butter or margarine, melted
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 3/4 cup sugar
  • 2 pkgs. (8 oz. each) cream cheese, softened
  • 1/4 cup lime juice
  • 1 tablespoon grated lime peel
  • green food coloring
  • 1-1/2 cups whipping cream, whipped
  • additional whipped cream, optional
  • toasted coconut, optional
  1. In a bowl, combine coconut and nuts; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350ºF 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 is dissolved. Remove from the heat. In a mixing 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. Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with whipped cream and coconut if desired.