A delicious no-bake lime cheesecake in a zwieback cookie crumb crust.

Lime Delicious Cheesecake

4 (6-ounce) packages zwieback, ground to fine crumbs
2 tablespoons granulated sugar
1/3 cup butter, melted
1 (1/4-ounce) envelope unflavored gelatin
1/4 cup cold water
3 large fresh eggs, separated*
1/4 cup lime juice
1/2 cup granulated sugar - divided use
1 1/2 teaspoons finely grated lime peel
2 (8-ounce) packages low-fat cream cheese
1/8 teaspoon green food coloring, optional
2 cups non-dairy whipped topping, thawed

1. Preheat 325°F (160°C).
2. Combine crushed zwieback, 2 tablespoons sugar and melted butter; press into the bottom of a 9-inch springform pan. Bake for 10 minutes; set aside to let cool.
3. Soften gelatin in cold water for 2 to 3 minutes in a small saucepan; stir over low heat until dissolved. Add egg yolks, lime juice, 1/4 cup sugar and lime peel; raise heat to medium and cook, stirring constantly, for 5 minutes. Remove from heat and allow to cool.
4. Place cream cheese in a large mixing bowl; gradually add gelatin mixture to cream cheese, mixing at medium speed with an electric mixer until well blended. Stir in green food coloring, if using; set aside.
5. Beat egg whites until foamy, gradually adding remaining sugar; continue beating until whites form stiff, glossy peaks. Fold egg whites and whipped topping into cream cheese mixture; pour over crust. Refrigerate until firm.

Makes 12 servings.

*Note: Please exercise caution when using raw eggs that are uncooked in prepared food (see Food Safety). We suggest using a pasteurized egg products for this recipe.