With hints of lime, tequila and coconut, this dessert takes you to the tropics.
- Portion size 10 servings
- Credits : Holiday Celebrations: 2007
- 3/4 cups vanilla-flavoured crumbs (such as 18 Nilla wafers, crushed)
- 1/4 cup unsweetened desiccated coconut
- 1/4 cup butter melted
- 1 pkg unflavoured gelatin
- 2/3 cups lime juice
- 2 eggs
- 2 egg yolks
- 2/3 cups granulated sugar
- 1 tablespoon grated lime rind
- 2 tablespoons orange juice
- 2 tablespoons tequila
- 1 cup whipping cream
- 2 mangoes
MethodLine side of 6-inch (1 L) springform pan with parchment paper, leaving 2 inches (5 cm) extending above rim; set aside.
In bowl, stir together vanilla crumbs, coconut and butter until moistened; press over bottom of prepared pan. Bake in centre of 350°F (180°C) oven until set, about 10 minutes. Let cool on rack.
Filling: Meanwhile, sprinkle gelatin over 1/3 cup (75 mL) lime juice; set aside.
In heatproof bowl over saucepan of simmering water, stir together eggs, egg yolks, sugar, lime rind, remaining lime juice, orange juice and tequila; cook, stirring often, until thickened and mixture falls in ribbons when spoon is lifted, about 12 minutes.
Stir in gelatin mixture until dissolved. Refrigerate until cold and as thickened as raw egg whites, about 40 minutes.
In bowl, whip cream; fold half into lime mixture. Fold in remaining cream. Scrape onto crust; spread evenly. Refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Peel, pit and slice mangoes; fan over top of cheesecake.
Nutritional facts Per each of 10 servings: about
- Sodium 77 mg
- Protein 4 g
- Calories 270.0
- Total fat 17 g
- Cholesterol 124 mg
- Saturated fat 10 g
- Total carbohydrate 26 g
- Iron 4.0
- Folate 10.0
- Calcium 3.0
- Vitamin A 28.0
- Vitamin C 25.0