Tropical Coconut and Lime Cheesecake

Yield: one 9-inch spring form pan, 12-16 servings

Crust

1 T butter

1 ½ cups white cake crumbs

1 cup coconut

Filling

1 envelope unflavored gelatin

1 cup water, divided

3 eggs, separated

1 cup sugar

1 cup heavy cream

1 pound cream cheese

2 tsp grated lime peel

¼ cup lime juice

Use the T of butter to generously grease the bottom of a 9-inch spring form pan. Press cake crumbs over bottom. Sprinkle coconut over crumbs. Set aside.

Stir unflavored gelatin into ¼ cup water to soften. In a small heavy saucepan, whisk together softened gelatin, egg yolks, ¾ cup water and sugar. Heat, whisking constantly until mixture is steaming. Do not boil. Pour into a bowl and refrigerate for five minutes.

Meanwhile, in a large bowl, beat egg whites until stiff. In another bowl, beat heavy cream until stiff. In a third bowl, beat cream cheese until very smooth. Add lime juice and rind to cream cheese. Fold everything together including the refrigerated mixture. Pour over prepared crust and refrigerate overnight. Garnish with addition whipped cream if desired.

Variation:

Use lemon or orange rind and juice instead of lime.