Lime Coconut Cheesecake

Name: Lime Coconut Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Global
Ingredients: 3 Tbsps butter, melted; 355 milliliters flaked coconut; 12 servings Toasted coconut and additional whipped cream, optional; 454 grams packages each) cream cheese, softened; 1 envelope unflavored gelatin; 12 servings Green food coloring; 355 milliliters heavy whipping cream, whipped; 59 milliliters lime juice; 1 Tbsp grated lime peel; 3 Tbsps ground macadamia nuts or almonds; 177 milliliters sugar; 59 milliliters cold water

Lime Coconut Cheesecake is a gluten free dessert. This recipe makes 12 servings with 414 calories, 5g of protein, and 37g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of cream cheese, ground macadamia nuts, water, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

In a bowl, combine coconut and nuts; stir in butter. Press onto the bottom of a greased 9-in. springform pan.

Ingredients you will need

Coconut

Butter

Nuts

Equipment you will use

Springform Pan

Bowl

Bake at 350° for 10-15 minutes or until crust is golden brown around the edges. Cool on a wire rack.

Ingredients you will need

Crust

Equipment you will use

Wire Rack

Oven

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.

Ingredients you will need

Gelatin

Sugar

Water

Equipment you will use

Sauce Pan

Remove from the heat. In a bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture.

Ingredients you will need

Cream Cheese

Gelatin

Equipment you will use

Bowl

Add lime juice and peel; beat until blended. Tint pale green with food coloring. Fold in whipped cream.

Ingredients you will need

Food Color

Whipped Cream

Lime Juice

Pour over crust. Refrigerate for 5 hours or overnight.

Ingredients you will need

Crust

Carefully run a knife around the edge of pan to loosen.

Equipment you will use

Knife

Frying Pan

Remove sides of pan.

Equipment you will use

Frying Pan

Garnish with coconut and additional whipped cream if desired.

Ingredients you will need

Whipped Cream

Coconut

Equipment

Ingredients

Servings:

3Tbsps

butter, melted 355milliliters

flaked coconut 12servings

Toasted coconut and additional whipped cream, optional 454grams

packages each) cream cheese, softened 1envelope

unflavored gelatin 12servings

Green food coloring 355milliliters

heavy whipping cream, whipped 59milliliters

lime juice 1Tbsp

grated lime peel 3Tbsps

ground macadamia nuts or almonds 177milliliters

sugar 59milliliters

cold water

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Cheesecake works really well with Late Harvest Riesling, Lambrusco Dolce, and Sauternes. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. One wine you could try is Angel Late Harvest Riesling. It has 5 out of 5 stars and a bottle costs about 19 dollars.

Angel Late Harvest Riesling

Messina Hof's Angel is a crisp, sweet dessert wine, harvested from the last pick of Riesling when the grapes are almost raisins. Perfect with fruit, cheesecake and light, sweet chocolate desserts.