De Lime In De Coconut Cheesecake Recipes

LIME COCONUT CHEESECAKE

Steps:

• 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 are dissolved. Remove from the heat. In a bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture. Add lime juice and zest; beat until blended. Tint pale green with food coloring. Fold in whipped cream. Pour over crust. Refrigerate for 5 hours or overnight., Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with coconut and additional whipped cream if desired.

LIME-COCONUT CHEESECAKE

Steps:

• Lightly grease a 9 in. (2.5 L) springform pan and line the bottom with a circle of parchment paper; set aside. Preheat oven to 350°F (180°C) and place a shallow pan of water on the bottom rack.
• In a mixing bowl, combine graham crumbs, coconut, sugar and cinnamon; add melted butter and mix until evenly moistened. Press mixture firmly into the bottom of prepared pan; set aside.
• Using an electric mixer, beat cream cheese until very smooth. Add sugar, vanilla, lime zest and juice and beat well for 4 to 5 min. more. Add eggs one at a time; mix well and add sour cream.
• Pour filling over base and bake until just set, approximately 50 min. To help prevent cake from cracking, let cool in oven with heat off and door ajar. Cover carefully with plastic wrap and refrigerate until firm. To serve, release cheesecake from springform pan and slide off of parchment paper onto a serving platter; garnish with toasted coconut and lime zest and slice with a hot dry knife.

CARIBBEAN LIME AND COCONUT CHEESECAKE

Steps:

• Line a 7 1/2in loose-bottomed cake tin with baking parchment.
• Melt the butter in a saucepan. Stir in the crushed biscuits, mixing well.
• Tip the biscuit mixture into the tin, pressing it down well and levelling the surface. Chill for at least 1 hour, or overnight.
• Mix together the cream cheese and honey, stirring until smooth. Stir in the coconut and lime zest and juice. Add the yoghurt and mix well.
• Spoon the mixture over the biscuit base. Chill for 45 minutes.
• Remove the cheesecake from the tin and decorate with lime slices and zest.

LIME COCONUT CHEESECAKE

Steps:

• Lightly grease a 9-inch springform pan and line the bottom with a circle of parchment paper; set aside.
• Preheat oven to 350F and place a shallow pan of water on the bottom rack.
• Using an electric mixer, beat cream cheese until very smooth. Add sugar, vanilla, lime zest and juice and beat well for 4-5 minutes more. Add eggs, one at a time; mix well, and add sour cream.
• Pour filling over base and bake until just set, approximately 50 minutes. To help prevent cake from cracking, let cool in oven with heat off and door ajar, cover carefully with plastic wrap and refrigerate until firm. To serve, release cheesecake from,springform pan and slide off of parchment paper onto a serving platter.
• Garnish with toasted coconut and slice with a hot dry knife.