Ingredients for Lime Coconut Cheesecake
- Flaked Coconut
- Macadamia Nuts
- 1/2 cup (1 stick) unsalted butter, melted
- Unflavored Gelatin
- 1/4 cup cold water
- 1/2 cup granulated sugar
- 16 ounces cream cheese, softened
- 1/4 cup lime juice (about 2-3 limes)
- Lime Zest
- Green Food Coloring
- Whipping Cream
- 2 cups heavy whipping cream, whipped
- 1 1/2 cups shredded sweetened coconut
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How to Make Lime Coconut Cheesecake
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 1/2 cups shredded sweetened coconut and 1/2 cup chopped pecans or macadamia nuts.
- Stir in 1/2 cup (1 stick) melted unsalted butter until evenly moistened.
- Press mixture firmly into the bottom of a greased 9-inch springform pan.
- Bake for 10-15 minutes, or until the crust is lightly golden brown.
- Cool completely on a wire rack.
- In a small saucepan, sprinkle 1 tablespoon unflavored gelatin over 1/4 cup cold water. Let stand for 1 minute to soften.
- Stir in 1/2 cup granulated sugar. Cook over low heat, stirring constantly, until the gelatin and sugar are completely dissolved.
- Remove from heat and set aside to cool slightly.
- In a large mixing bowl, beat 16 ounces softened cream cheese until smooth and creamy.
- Gradually beat in the cooled gelatin mixture until well combined.
- Add 1/4 cup lime juice and 1 tablespoon lime zest.
- Beat until thoroughly blended. Add green food coloring to tint pale green, if desired.
- Gently fold in 2 cups whipped heavy cream until just combined.
- Pour the cheesecake filling over the cooled crust.
- Refrigerate for at least 5 hours, or preferably overnight, to allow the cheesecake to set completely.
- Carefully remove the sides of the springform pan before serving.
- Garnish with additional whipped cream and toasted coconut, if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
80g
Fat
119g
Carbs
7g
