A cheesecake version of a favorite Florida
dessert.
Key Lime
Cheesecake
Crust Ingredients:
1 cup graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter or margarine, melted
Filling Ingredients:
1 cup lime juice
1/4 cup water
2 (1/4-ounce) envelopes unflavored gelatin
1 1/2 cups granulated sugar
5 large eggs, slightly beaten
1 tablespoon grated lime peel
1/2 cup butter or margarine, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup whipping cream
Garnish Ingredients:
Sweetened whipped cream,
if desired
Lime slices, if desired
Stir together all crust
ingredients in medium bowl. Press on bottom of 9-inch springform
pan; set aside.
Combine lime juice and
water in 2-quart saucepan; sprinkle with gelatin. Let stand 5
minutes to soften. Add sugar, eggs and lime peel. Cook over medium
heat, stirring constantly, until mixture just comes to a boil
(7 to 8 minutes). DO NOT BOIL. Set aside.
Combine butter and cream
cheese in large mixer bowl. Beat at medium speed, gradually adding
hot lime mixture and scraping bowl often, until well mixed (1
to 2 minutes). Refrigerate, stirring occasionally, until cool
(about 45 minutes).
Beat whipping cream in
chilled small mixer bowl at high speed, scraping bowl often,
until stiff peaks form (3 to 4 minutes). Fold into lime mixture.
Pour into prepared crust. Cover; refrigerate until firm (3 to
4 hours). Loosen side of cheesecake from pan by running knife
around inside of pan. Garnish top of cheesecake with whipped
cream and lime slices.
