Lime and coconut team up perfectly in this tropical delight of a cheesecake with a buttery, macaroon crumb crust.
11 ounces macaroons
3 tablespoons butter
1 (0.25-ounce) envelope unflavored gelatin
1/2 cup granulated sugar
4 large eggs, separated
2 tablespoons water
2 teaspoons grated lime peel
1/2 cup lime juice
2 (8-ounce) packages cream cheese, softened
1 cup heavy cream, whipped
- For Crust: Process macaroons in a food processor or blender to make about 2 1/2 cups coarse crumbs.
- In a medium skillet, melt butter and stir in the crumbs. Cook over medium heat until lightly toasted; cool slightly. Press half the mixture onto the bottom of a greased 9-inch springform pan; chill.
- For Filling: In a double boiler, mix unflavored gelatin with sugar. Beat egg yolks with water and blend into the gelatin mixture. Stir over simmering water for about 5 minutes, or until the gelatin is completely dissolved. Remove from the heat and stir in grated lime peel and lime juice; cool slightly.
- In a large bowl, beat cream cheese until smooth and fluffy; gradually beat in the gelatin mixture until well blended.
- In another bowl, beat egg whites just until soft peaks form. Fold the whites into the cream cheese mixture.
- Whip cream to stiff peaks and set aside 1/2 cup for garnish; fold the remaining whipped cream into the cream cheese mixture, blending thoroughly.
- Pour half the filling into the prepared pan; sprinkle evenly with all but of the remaining macaroon crumbs. Pour the remaining filling on top and sprinkle with the remaining crumbs. Cover and chill overnight. Dip a metal spatula or thin knife in hot water and run around the edges of the cake to loosen from the pan. Remove the sides of the springform pan; garnish with the reserved whipped cream and slices from the lime.
Makes 12 servings.