A delicious no-bake lime cheesecake ina zwieback cookie crumb crust.
Recipe: Lime Delicious Cheesecake
4 (6-ounce) packages zwieback, groundto fine crumbs
Preheat 325°F (160°C).
Combine crushed zwieback, 2 tablespoonssugar and melted butter; press into the bottom of a 9-inch springformpan. Bake for 10 minutes; set aside to let cool.
Soften gelatin in cold water for 2 to3 minutes in a small saucepan; stir over low heat until dissolved.Add egg yolks, lime juice, 1/4 cup sugar and lime peel; raiseheat 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 mediumspeed with an electric mixer until well blended. Stir in greenfood coloring, if using; set aside.
Beat egg whites until foamy, graduallyadding remaining sugar; continue beating until whites form stiff,glossy peaks. Fold egg whites and whipped topping into creamcheese mixture; pour over crust. Refrigerate until firm.
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
Makes 12 servings.
*Note: Please exercise caution when usingraw eggs that are uncooked in prepared food (see FoodSafety). We suggest using a pasteurized egg products forthis recipe.
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