Keylime Cheesecake

Keylime Cheesecake

Crust:

1 ½ cups graham cracker crumbs

¾ cup sugar

2/3 cup butter, melted

Filling:

2 tablespoons unflavored gelatin

1 cup fresh lime juice

¼ cup water

1 ½ cups sugar

5 large eggs

2 teaspoons freshly grated lime zest

½ cup butter, softened

2 packages (8 ounces each) cream cheese, softened

½ cup heavy cream

Fresh lime slices to decorate

Set out a 9-inch springform pan. Mix the crumbs, sugar and butter in a medium bowl. Press the mixture into the bottom and partway up the sides of the pan.

Sprinkle the gelatin over the lime juice and water in a saucepan. Let stand for 1 minute. Beat the sugar, eggs and lime zest into the lime juice. Cook over low heat, stirring constantly with a wooden spoon, until the mixture lightly coats a metal spoon or registers 160 degrees on a candy thermometer. Immediately plunge the pan into a bowl of ice water and stir until the egg mixture has cooled.

Beat the butter and cream cheese in a large bowl with an electric mixer at medium speed until creamy. Refrigerate for 45 minutes.

With the mixer at high speed, beat the cream in a large bowl until stiff. Use a large rubber spatula to fold the cream into the lime mixture. Spoon the filling into the crust. Refrigerate for at least 3 hours before serving. Loosen and remove the pan side to serve. Decorate with the lime slices.

Source: “Cakes 1,001 Classic Recipes from Around the World”, Readers Digest, 2003

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