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Tropical Coconut And Lime Cheesecake Recipe
|Vanilla pound cake crumbs||1 1⁄2 Cup (24 tbs)|
|Coconut||1 Cup (16 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Water||1 Cup (16 tbs), divided|
|Eggs||3 , separated|
|Sugar||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Cream cheese||1 Pound|
|Grated lime peel||2 Teaspoon (1 Large Lime)|
|Lime juice||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4184 Calories from Fat 2762
% Daily Value*
Total Fat 315 g484.8%
Saturated Fat 184 g919.8%
Trans Fat 0 g
Cholesterol 1539.6 mg
Sodium 2187.5 mg91.1%
Total Carbohydrates 292 g97.4%
Dietary Fiber 9.4 g37.6%
Sugars 246.9 g
Protein 71 g141.3%
Vitamin A 213.9% Vitamin C 46%
Calcium 74.4% Iron 37.7%
*Based on a 2000 Calorie diet
Press cake crumbs over bottom.
Sprinkle coconut over crumbs.
Stir unflavored gelatin into 1/4 cup water to soften.
In a small heavy saucepan, whisk together softened gelatin, egg yolks, 3/4 cup water and sugar.
Heat, whisking constantly until mixture is steaming.
Do not boil.
Pour into a bowl and refrigerate for five minutes.
Meanwhile, in a large bowl, beat egg whites until stiff.
In another bowl, beat heavy cream until stiff.
In a third bowl, beat cream cheese until very smooth.
Add lime juice and rind to cream cheese.
Fold everything together including the refrigerated mixture.
Pour over prepared crust and refrigerate overnight.
Garnish with additional whipped cream if desired.
Variation: Use lemon or orange rind and juice instead of lime.
Hint: the juice of one lemon or lime probably will not make 1/4 cup so be prepared with some bottled juice.