Lime Coconut Cheesecake

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Source: august/september 2002 taste of home magazine. recipe submitted to the magazine by inge schermerhorn of east kingston, new hampshire.

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Steps

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Preheat over to 350 degrees f.

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In a bowl , combine coconut and nuts.

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Stir in butter.

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Press into the bottom of a greased 9-in.

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Springform pan.

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Bake at 350 degrees for 10-15 minutes or until crust is golden brown around the edges.

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Cool on a wire rack.

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In a saucepan , sprinkle gelatin over cold water.

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Let stand one minute.

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Stir in sugar.

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Cook over low heat until sugar and gelatin are dissolved.

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Remove from the heat.

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In a mixing bowl , beat cream cheese until smooth.

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Gradually beat in gelatin mixture.

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Add lime juice and peel.

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Beat until blended.

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Tint pale green with food coloring if desired.

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Fold in whipped cream.

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Pour over crust.

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Refrigerate for five hours or overnight.

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Remove sides of pan.

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Garnish with whipped cream and coconut if desired.

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Ingredients

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flaked coconut, macadamia nuts, butter, unflavored gelatin, cold water, sugar, cream cheese, lime juice, lime zest, green food coloring, whipping cream, whipped cream, coconut