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Tropical PHILADELPHIA® Cheesecake

Tropical PHILADELPHIA® Cheesecake recipe
photo by:kraft
Maybe your choice of latitude isn't as hot and sultry as it could be. Get a taste of the tropics in your cheesecake, with a baked coconut flake crust and zesty lime filling.
time
prep:
30 min
total:
3 hr 30 min
servings
total:
12 servings
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What You Need

1
cup  BAKER'S ANGEL FLAKE Coconut
2
Tbsp.  flour
2
Tbsp.  margarine, melted
1
env.  KNOX Unflavored Gelatine
1/4
cup  water
2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4
cup  sugar
1
tsp.  grated lime zest
1/4
cup  lime juice
 Few drops green food coloring
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed

Make It

PREHEAT oven to 350°F. Mix coconut, flour and margarine. Press firmly onto bottom of 9-inch springform pan. Bake 12 to 15 minutes or until very lightly browned.

MEANWHILE, soften gelatine in water in small saucepan; let stand 1 minute. Cook on low heat 5 minutes or until gelatine is completely dissolved, stirring occasionally. Set aside. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add dissolved gelatine, lime zest, juice and food coloring; mix well. Gently stir in whipped topping; pour over crust.

REFRIGERATE 3 hours or until firm. When ready to serve, run knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise
Enjoy a serving of this rich and indulgent cheesecake on a special occasion.
How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese on microwavable plate. Microwave on HIGH 20 seconds or until slightly softened.
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