1 c Graham cracker crumbs
1/4 c Sugar
1/3 c Butter, melted
1 c Lime juice
1/4 c Water
2 Envelopes (1/4 oz)
-unflavored gelatin
1 1/2 c Sugar
5 Eggs, beaten
1 tb Lime peal, grated
1/2 c Butter, softened
2 pk (8 oz) cream cheese,
-softened
1/2 c Whipping cream
IN MEDIUM BOWL STIR ALL CRUST INGREDIENTS. PRESS ON BOTTOM OF 9 INCH SPRING
FORM PAN; SET ASIDE. IN 2-QUART SAUCEPAN COMBINE LIME JUICE AND WATER;
SPRINKLE WITH GELATIN. LET STAND FIVE 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
IN LARGE BOWL COMBINE BUTTER AND CREAM CHEESE. BEAT AT MEDIUM SPEED,
SCRAPING BOLW OFTEN, UNTIL WELL MIXED ( 1 TO 2 MINUTES); GRADUALLY ADDING
HOT LIME MIXTURE, UNTIL WELL MIXED (1TO 2 MINUTES). REFRIGERATE, STIRRING
OCCASIONALLY, UNTIL COOL (ABOUT 45 MINUTES).
IN CHILLED SMALL BOWL BEAT CHILLED WHIPPING CREAM AT HIGH SPEED, SCRAPING
BOWL OFTEN, UNTIL STIFF PEAKS FORM (3 TO 4 MINUTES). FOLD INTO LIME
MIXTURE. POUR INTO PREPARED CRUST. COVER; REFRIGERATE UNTL FIRM (3 TO 4
HOURS). LOOSEN SIDE OF CHEESECAKE FROM PAN BY RUNNING KNIFE AROUND INSIDE
OF PAN. COOL COMPLETELY. GARNISH TOP OF CHEESECAKE WITH WHIPPED CREAM AND
LIME SLICES.
NOTES : SWEETENED WHIPPED CREAM, IF DESIRED. LIME SLICES, IF DESIRED. (FOR
GARNISH)
Yields
12 Servings