posted by Liz 05-29-98 9:53 AM
Tropical Coconut and Key Lime Cheesecake
Crust -
2 cups graham cracker crumbs
6 Tblsp butter, melted
1-1/2 cups coconut, toasted, divided
Filling -
3-8oz pkgs cream cheese, softened
2 tsp lime zest
1/4 cup Key lime juice
1 (1/4 oz) envelope unflavored gelatin
1 cup water, divided
3 eggs, esparated
1 cup sugar
1 cup heavy cream
Combine graham cracker crumbs and butter. Press into the bottom of a 9-in springform pan. Spread 1 cup coconut evenly over crust.
To prepare filling, beat cream cheese 5 minutes or until smooth. Mix in lime zest and lime juice. Set aside.
Mix together gelatin and 1/4 cup water in small saucepan. Add remaining 3/4 cup water, egg yolks, and sugar. Heat, stirring constantly, until mixture is steaming. Do not boil.
Pour into a bowl and refrigerate 10 minutes. While mixture cools, beat egg whites in a large bowl until stiff. In a separate bowl, beat cream until stiff, being careful not to overbeat.
Fold together cream cheese mixture, refrigerated mixture, egg white and cream. Use a whisk if necessary to blend ingredients well. Pour into prepared crust.
Sprinkle remaining 1/2 cup coconut over top. Refrigerate overnight. Garnish, if desired, with lime slices or whipped
cream.
Yield: 12 to 16 servings.