Lime Coconut Cheesecake

By carol gorman

Ingredients

• 1-1/2 cups flaked coconut
• 3 tablespoons ground macadamia nuts or almonds
• 3 tablespoons butter, melted
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 3/4 cup sugar
• 2 packages (8 ounces each) cream cheese, softened
• 1/4 cup lime juice
• 1 tablespoon grated lime peel
• Green food coloring
• 1-1/2 cups heavy whipping cream, whipped
• Additional whipped cream and toasted coconut, optional

Preparation

Step 1

Directions
In a bowl, combine coconut and nuts; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10-15 minutes or until crust is golden brown around the edges. Cool on a wire rack.
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 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 overnig