De Lime In De Coconut Cheesecake Food

"LIME IN THE COCONUT" FROSTED CHEESECAKE BARS

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.

CARIBBEAN LIME AND COCONUT CHEESECAKE

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.

LIME COCONUT CHEESECAKE

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.

LIME-COCONUT CHEESECAKE

Steps:

• Lightly grease a 9 in. (2.5 L) springform pan and line the bottom with a circle of parchment paper; set aside. Preheat oven to 350°F (180°C) and place a shallow pan of water on the bottom rack.
• In a mixing bowl, combine graham crumbs, coconut, sugar and cinnamon; add melted butter and mix until evenly moistened. Press mixture firmly into the bottom of prepared pan; set aside.
• Using an electric mixer, beat cream cheese until very smooth. Add sugar, vanilla, lime zest and juice and beat well for 4 to 5 min. more. Add eggs one at a time; mix well and add sour cream.
• Pour filling over base and bake until just set, approximately 50 min. To help prevent cake from cracking, let cool in oven with heat off and door ajar. Cover carefully with plastic wrap and refrigerate until firm. To serve, release cheesecake from springform pan and slide off of parchment paper onto a serving platter; garnish with toasted coconut and lime zest and slice with a hot dry knife.

DE LIME IN DE COCONUT CHEESECAKE

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.

COCONUT-LIME CHEESECAKE

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.

"LIME IN THE COCONUT" FROSTED CHEESECAKE BARS

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.