No-Bake Daiquiri Cheesecake Recipe
Ingredients
1 1/4 cups graham cracker crumbs
1/4 cup sugar
6 Tbsp. melted butter
1 pkg. unflavored gelatin
1/2 cup sugar
1/2 cup light rum
1-2 tsp. grated lime peel
1 tsp. grated lemon peel
1/2 cup lime juice
4 egg yolks, beaten
2 pkgs. (8 oz.) cream cheese, cubed & softened
4 egg whites
1/2 cup sugar
1 cup whipping cream
Directions
Combine crumbs, sugar and melted butter.
Reserve 2 Tbsp.
crumbs for topping.
Press remainder into bottom and sides of a 9" springform pan.
Chill 45 minutes.
Meanwhile, in medium-size saucepan, combine gelatin and 1/2 cup sugar.
Stir in rum, peels, juice and egg yolks.
Cook over medium heat, stirring constantly, until slightly thickened, 8-10 minutes.
Remove from heat, beat in cream cheese until smooth.
Beat egg whites on medium speed of electric mixer until soft peaks form, gradually add 1/2 cup sugar until stiff peaks form.
Fold whites and whipped cream into gelatin mixture.
Turn into crumb-lined pan; sprinkle reserved crumbs around edge.
Cover and chill until firm, several hours or overnight.
Reserve 2 Tbsp.
crumbs for topping.
Press remainder into bottom and sides of a 9" springform pan.
Chill 45 minutes.
Meanwhile, in medium-size saucepan, combine gelatin and 1/2 cup sugar.
Stir in rum, peels, juice and egg yolks.
Cook over medium heat, stirring constantly, until slightly thickened, 8-10 minutes.
Remove from heat, beat in cream cheese until smooth.
Beat egg whites on medium speed of electric mixer until soft peaks form, gradually add 1/2 cup sugar until stiff peaks form.
Fold whites and whipped cream into gelatin mixture.
Turn into crumb-lined pan; sprinkle reserved crumbs around edge.
Cover and chill until firm, several hours or overnight.
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