Tropical Coconut And Lime Cheesecake
|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)|
Use the tablespoon of butter to generously grease the bottom of a 9-inch spring form pan.
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.