Tropical Cheesecake

Read the recipe all the way through and have everything ready before you start.

This makes a good cheesecake for warm weather as you do not have to turn your oven on. The microwave will work to bake the crust. Needless to say, do not use a metal pan in your microwave. About 4 minutes and then check for firmness. Any citrus flavor will work. You can save part of a lime, slice thin and use the slices with a small amount of whipped cream to garnish the cake. Using a spring form pan will allow you to remove the sides without marring the cake and it will be much easier to slice
Tropical Cheesecake
1 cup shredded coconut
2 Tablespoons flour
2 Tablespoons butter or margarine, melted

1 envelope unflavored gelatin
1 cup cold water
1/4 cup sugar
3 eggs separated
2 8 oz pkgs. cream cheese softened
1 teaspoon grated lime rind
1/4 cup lime juice
few drops green food coloring (optional)
1 cup whipping cream whipped

Combine coconut, flour, and butter. Press onto bottom of 9-inch spring form pan.
Bake at 360°, 15 minutes. Cool.

If you beat the egg whites first, transfer to a different bowl. Rinse and then put the bowl and beater in the freezer for a few minutes to chill. Then beat the whipping cream in the same bowl you did the egg whites in and put cream in another bowl. Now you can mix the cream cheese to soften it. Since you are going to combine all of this you can keep using the same mixer bowl without washing it.

Soften gelatin in 1/4 cup cold water. In saucepan, combine remaining water, sugar and egg yolks: cook over medium heat 5 minutes, stirring constantly*. Add gelatin; stir until dissolved. Gradually add to softened cream cheese, mixing with electric mixer until well blended. Blend in lime juice, rind and food coloring (if using). Fold in stiffly beaten egg whites and whipped cream, pour over crust; chill until firm.

*I use a double boiler so I don’t take a chance on scorching it or have to stir every second.

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