Get a taste of the tropics—in your cheesecake! This island getaway dessert is made with a citrusy lime zest filling in a coconutty crust.
What You Need
Original recipe yields 12 servings
1 cup BAKER'S ANGEL FLAKE Coconut
2 Tbsp. flour
2 Tbsp. margarine, melted
1 env. KNOX Unflavored Gelatine
1/4 cup water
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. grated lime zest
1/4 cup lime juice
few drops green food coloring
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
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Let's Make It
Preheat oven to 350°F. Mix coconut, flour and margarine. Press firmly onto bottom of 9-inch springform pan. Bake 12 to 15 minutes or until very lightly browned.
Meanwhile, soften gelatine in water in small saucepan; let stand 1 minute. Cook on low heat 5 minutes or until gelatine is completely dissolved, stirring occasionally. Set aside. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add dissolved gelatine, lime zest, juice and food coloring; mix well. Gently stir in whipped topping; pour over crust.
Refrigerate 3 hours or until firm. When ready to serve, run knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Store leftover cheesecake in refrigerator.
Enjoy a serving of this rich and indulgent cheesecake on a special occasion.
How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese on microwavable plate. Microwave on HIGH 20 seconds or until slightly softened.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 19g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.