Coconut Almonds Cheesecake




A sophisticated cake but easy to prepare. ​This refreshing cheesecake's delicate flavour is complemented by a coconut and almonds crust.


Ingredients;

Serves 8-10


For the Crust

  • 1 1/2 cups flaked coconut

  • 3 Tbsp ground almonds

  • 3 Tbsp butter melted


For the Filling

  • 7 g (1 envelope) unflavored gelatin

  • 1/4 cup cold water

  • 1/4 cup sugar

  • 450 g (16 ounces) cream cheese, softened

  • 1/4 cup lime juice

  • 1 Tbsp grated lime peel

  • 1 1/2 cups whipping cream, whipped




Method


TO MAKE THE CRUST


1. Preheat the oven to 350°F ( 180°C). Grease and line with parchment paper a 23 cm (9-in.) layer cake pan.​


​2. In a small bowl, combine flaked coconut and almonds and stir in melted butter. ​


​3. Press onto the bottom of the prepared pan and bake for 10-15 minutes or until crust is golden brown around the edges. Cool on a wire rack.​


TO MAKE THE FILLING


4. In a saucepan, sprinkle gelatin over cold water and let stand for 1 minute. Stir in sugar and cook over low heat until sugar and gelatin are dissolved or until becomes creamy.​​​​​​​


5. In a large bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture. ​


6. Add the lime juice, the peel and fold in whipped cream. Beat until the mixture is smooth. Pour over crust. ​Refrigerate for at least 8 hours or overnight.​



Coconut Almonds Cheesecake
"A recipe has no soul. You, as the cook, must bring soul to the recipe." Thomas Keller​​​

Don't Miss Out

  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon

©2012-2020 by Feli Chic'Cuisine. Created with Wix.com

       ''Sugar and Spice and

           other Things Nice''