Lime Delicious Cheesecake
A light textured, no-bake lime cheesecake in a zwieback cookie crumb crust.
4 (6-ounce) packages zwieback, ground to fine crumbs
2 tablespoons granulated sugar
1/3 cup butter, melted
1 (0.25-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
- Preheat 325°F (160°C).
- For Crust: 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.
- For Filling: 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.
- 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.
- 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.
*We suggest using a pasteurized egg products for this recipe.