Suzy's lime cheesecake

Yield: 10 Servings

Measure Ingredient
1 cup Shredded coconut meat
2 tablespoons Flour
2 tablespoons Unsalted butter -- melted
1 Envelope unflavored gelatin
¼ cup Cold water
3 Egg yolks
¾ cup Water
¾ cup Granulated sugar
16 ounces Cream Cheese - softened
¼ cup Lime juice
1 teaspoon Grated lime rind
Green food coloring -- few
Drops
1 cup Heavy cream -- whipped
3 Egg whites *(Just Whites..
Equiv ) -- stiffly beaten

CRUST:

FILLING:

*A Note from Suzy: As we do not use RAW/UNcooked eggs here in the northeastern United States due to salmonella bacteria I have substituted a product called "Just Whites", it works just as well if not better than egg whites.

CRUST: Combine coconut, flour and melted margarine. Press on bottom of a 9-inch springform pan. Bake at 350 degrees F. for 12-15 minutes until lightly browned. Remove from oven and set aside.

FILLING: Soften gelatin in ¼ c. cold water. Set aside. In a saucepan combine egg yolks, 3⅖ c. water 3⅖ c. sugar. Stir over medium heat for 5 minutes. Remove from heat and add softened gelatin and stir until dissolved.

Beat cream cheese at low speed while gradually adding gelatin/ egg mixture until well blended. Stir in lime juice, grated lime, few drop green coloring. Fold in whipped cream and stiffly beaten egg whites.

Pour filling over cooled crust and chill until firm.

Remove from springform and garnish with grated lime rind. In summer decorate serving plate with fresh mint leaves if desired.

From the recipe files of suzy@...

Similar recipes