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
1Â 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.​
"A recipe has no soul. You, as the cook, must bring soul to the recipe." Thomas Keller​​​