De Lime In De Coconut Cheesecake Recipes

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.

Steps:

• Preheat oven to 325 degrees.
• Crust: Combine all ingredients in the bowl of a food processor. Process until just blended. Press in bottom and about 1/2 inch up the sides of a 10 inch spring form pan.
• Filling: Place cream cheese in a large bowl and beat with a mixer at medium high speed until smooth. Reduce speed to low and add eggs, 1 at a time, beating well.
• Add remaining filling ingredients and beat well, scraping bottom and sides of the bowl occasionally. Scrape filling into crust.
• Bake 75 to 90 minutes, until center jiggles slightly when pan is tapped. Remove from oven and run a knife around inside of pan. Cool to room temperature on a wire rack. Cover with plastic wrap and refrigerate overnight.
• Garnish with whipped cream and lime wedges, if desired.

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press evenly in bottom of pan. Bake 15 to 18 minutes or until golden brown. Cool 15 minutes.
• Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in cream of coconut until well blended. Beat in lime juice, vanilla and 2 eggs until smooth. Spread over cookie base.
• Bake 40 to 45 minutes or until set and light golden brown on edges. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely.
• Carefully spread frosting over filling. Sprinkle with coconut and lime peel. Cover; refrigerate 30 minutes. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
• Combine the coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press the cookie mixture into the bottom and slightly up the sides of the prepared pan.
• Bake the crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
• Reduce oven heat to 300 degrees F (150 degrees C).
• Beat the softened cream cheese in mixer bowl until smooth. With beater set to medium-low, slowly pour the condensed milk into the bowl, mixing only until just blended, stopping to scrape the sides of the bowl as necessary. Add the eggs, individually, allowing the first to blend into the mixture before adding the second; again, scrape the sides of the bowl as necessary.
• Pour about half of the cream cheese batter into a separate bowl. Stir the lime juice and lime zest into the portion in the new bowl; pour the batter over the crust in the springform pan, smoothing into an even layer.
• Stir the coconut extract through the remaining cream cheese batter; pour over the lime-flavored batter in the springfom pan, smoothing into an even layer.
• Bake in the preheated oven until the top of the cheesecake springs back when gently pressed, about 45 minutes. Turn oven heat off, but leave cheesecake inside with oven door slightly ajar until the oven cools completely. Refrigerate until completely chilled.
• Prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable. Drizzle over cheesecake when plated.

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.

Steps:

• Preheat over to 350 degrees F.
• In a bowl, combine coconut and nuts; stir in butter.
• Press into the bottom of a greased 9-in. springform pan.
• Bake at 350 degrees 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 one minute.
• Stir in sugar; cook over low heat until sugar and gelatin are dissolved. Remove from the heat.
• In a mixing bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture.
• Add lime juice and peel; beat until blended. Tint pale green with food coloring if desired.
• Fold in whipped cream. Pour over crust. Refrigerate for five hours or overnight.
• Remove sides of pan. Garnish with whipped cream and coconut if desired.

Steps:

• Heat oven to 325ºF.
• Mix cookie crumbs, 1/2 cup coconut and butter; press onto bottom of 9-inch springform pan. Bake 10 to 12 min. or until lightly browned. Meanwhile, spread remaining coconut onto bottom of microwaveable pie plate. Microwave on HIGH 2 min. or until lightly toasted, stirring every 30 sec.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream, lime zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 1 to 1-1/4 hours or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim. Refrigerate cheesecake 4 hours.
• Serve topped with COOL WHIP and toasted coconut.