Coconut macaroon cheesecake
Get creative in the kitchen with this heavenly coconut macaroon cheesecake - the perfect summer indulgence.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Food processor
- Fluted loose-based flan tin
- Tray
- Freezer
- Pitcher
- Saucepan
- Hand mixer
- Mixing bowl
- Measuring cup
- Refrigerator
- Spoon
- Chef's knife
- Microplane
- Citrus press
Ingredients
- 125 grams packet plain sweet biscuits
- 100 grams coconut macaroons
- 125 grams butter, melted
- 2 teaspoons gelatine
- 1 tablespoon water
- 250 grams packet cream cheese, softened
- 1/4 cup (55g) caster sugar
- 270 millilitres can coconut cream
- 1 teaspoon finely grated lime rind
- 1 1/2 tablespoon lime juice
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