For the base
For the filling
For the topping
1Combine the biscuit crumbs, coconut and butter. Press into the base of a greased 20 cm spring form pan. Put into the refrigerator to chill.
2Then, beat the PHILADELPHIA Block Cream Cheese, sugar, lime rind and juice with an electric mixer until smooth. Mix the gelatine and chocolate well, then fold the mixture into the whipped cream. Stir in one third of the egg whites, and then gently fold through the remaining whites.
3Pour the whole mixture over the prepared base. Chill for 3 hours or until set. Spread the extra whipped cream over the cheesecake, and then sprinkle liberally with icing sugar before slicing. Serve immediately.
Lime Angel Cheesecake - in collaboration with Philadelphia