Lime Delicious Cheesecake Recipe
Ingredients
| 1 1/4 cups zwieback toast crumbs | ||
| Sugar | 2 Tablespoon | |
| Margarine | 1/3 Cup (16 tbs), melted | |
| Unflavored gelatin | 1 | |
| Cold water | 1/4 Cup (16 tbs) | |
| Lime juice | 1/4 Cup (16 tbs) | |
| Eggs | 3 , separated | |
| Sugar | 1/2 Cup (16 tbs) | |
| 1 1/2 teaspoons grated lime peel | ||
| 2 8-oz. pkgs. Cheese, softened | ||
| Frozen whipped topping | 2 Cup (16 tbs), thawed | |
Directions
Mix crumbs, sugar and margarine; press onto bottom of 9-inch springform pan.
Bake at 325°, 10 minutes.
Cool.
Soften gelatin in water; stir over low heat until dissolved.
Add juice, egg yolks, 1/4 cup sugar and peel; cook, stirring constantly, over medium heat 5 minutes.
Cool.
Gradually add gelatin mixture to neufchatel cheese, mixing at medium speed on electric mixer until well blended.
Stir in food coloring.
Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form.
Fold egg whites and whipped topping into neufchatel cheese mixture; pour over crust.
Chill until firm.
Garnish with additional lime peel, if desired.
Bake at 325°, 10 minutes.
Cool.
Soften gelatin in water; stir over low heat until dissolved.
Add juice, egg yolks, 1/4 cup sugar and peel; cook, stirring constantly, over medium heat 5 minutes.
Cool.
Gradually add gelatin mixture to neufchatel cheese, mixing at medium speed on electric mixer until well blended.
Stir in food coloring.
Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form.
Fold egg whites and whipped topping into neufchatel cheese mixture; pour over crust.
Chill until firm.
Garnish with additional lime peel, if desired.
Chef
