If you love key lime pie, prepare to swoon over this cheesecake. This cheesecake requires no baking.
Prep Time: 25 minutes
Cook Time: 7 minutes
Total Time: 32 minutes
Ingredients:
- Crust:
- 3 cups graham cracker crumbs
- 2/3 cup sugar
- 2/3 cup butter, melted
- .
- Filling:
- 1 cup fresh lime juice
- 1/4 cup water
- 2 envelopes unflavored gelatin
- 1-1/2 cups sugar
- 5 eggs, slightly beaten
- 2 teaspoons grated lime rind
- 1/2 cup (1 stick) butter, at room temperature
- 2 packages (8 ounces each) cream cheese, at room temperature
- 1/2 cup heavy cream, chilled
- .
- Whipped cream for garnish (optional)
- Lime slices for garnish (optional)
Preparation:
Prepare crust:
Stir graham cracker crumbs, sugar, and melted butter in a medium-size bowl. Press over bottom and up sides of a 9-inch springform pan.
Prepare filling:
Combine lime juice and water in a small saucepan; sprinkle gelatin over top. Let stand 5 minutes to soften. Stir sugar, eggs and lime rind into pan. Cook, stirring, over medium heat until almost boiling, about 7 minutes or until instant-read thermometer registers 160 degrees F.; do not boil. Remove from heat.
Beat butter and cream cheese in a large bowl until well mixed, about 1 minute. Gradually beat in lime mixture until well blended. Refrigerate, stirring occasionally, until mixture thickens enough to mound slightly when dropped from a spoon, about 45 minutes. Beat chilled cream in a small chilled bowl until stiff peaks form. Fold into lime mixture. Pour into prepared crust. Cover; refrigerate until firm, 3 to 4 hours.
Run a thin knife around inside of pan to loosen sides; remove sides of pan. Garnish with whipped cream and lime slices if desired. Store in refrigerator.
Note:
For authentic Key lime flavor, use Key limes, which are more aromatic and citrusy than the commonly available, larger Persian limes.
Yield: 16 servings
Per Serving: 474 calories, 7 g protein, 30 g fat, 47 g carbohydrate, 247 mg sodium, 144 mg cholesterol.
Recipe Source: Family Circle All-Time Favorite Recipes by Editors of Family Circle (Doubleday)
Reprinted with permission.
Stir graham cracker crumbs, sugar, and melted butter in a medium-size bowl. Press over bottom and up sides of a 9-inch springform pan.
Prepare filling:
Combine lime juice and water in a small saucepan; sprinkle gelatin over top. Let stand 5 minutes to soften. Stir sugar, eggs and lime rind into pan. Cook, stirring, over medium heat until almost boiling, about 7 minutes or until instant-read thermometer registers 160 degrees F.; do not boil. Remove from heat.
Beat butter and cream cheese in a large bowl until well mixed, about 1 minute. Gradually beat in lime mixture until well blended. Refrigerate, stirring occasionally, until mixture thickens enough to mound slightly when dropped from a spoon, about 45 minutes. Beat chilled cream in a small chilled bowl until stiff peaks form. Fold into lime mixture. Pour into prepared crust. Cover; refrigerate until firm, 3 to 4 hours.
Run a thin knife around inside of pan to loosen sides; remove sides of pan. Garnish with whipped cream and lime slices if desired. Store in refrigerator.
Note:
For authentic Key lime flavor, use Key limes, which are more aromatic and citrusy than the commonly available, larger Persian limes.
Yield: 16 servings
Per Serving: 474 calories, 7 g protein, 30 g fat, 47 g carbohydrate, 247 mg sodium, 144 mg cholesterol.
Recipe Source: Family Circle All-Time Favorite Recipes by Editors of Family Circle (Doubleday)
Reprinted with permission.
