Key Lime Cheesecake

By Texaschef11

Ingredients

• Crust
• 2/3 cup butter, melted
• 1-3/4 cups sugar, divided use
• 2 cups graham cracker crumbs
• Filling
• 1 envelope unflavored gelatin
• 3/4 cup key lime juice
• 4 eggs, at room temperature
• 2 egg yolks, at room temperature
• 2 tablespoons grated key lime zest
• 1 pound cream cheese, at room temperature
• 2 egg whites, at room temperature
• Pinch of salt
• Optional: 2 cups sweetened whipped cream

Preparation

Step 1

1) In a mixing bowl, combine melted butter, 1/4 cup sugar and graham cracker crumbs. Mix well. Press crust firmly over bottom and 2 inches up side of a greased of a 9-inch spring form pan. Set aside.
2) In a saucepan dissolve gelatin in key lime juice, about 5 minutes. Combine 1-1/4 cups of sugar, eggs, egg yolks, and lime zest in a separate bowl and mix well. Add some hot gelatin mixture and whisk to combine. Pour mixture back into saucepan. Mix well. Over medium heat, cook until mixture thickens and is pudding-like, about 7 to 8 minutes. Remove from heat.
3) In bowl of an electric mixer, fitted with a paddle attachment, beat cream cheese until smooth. With mixer running, add lime mixture slowly and beat until smooth. Remove mixture and turn into a bowl and cool completely. Cover with plastic wrap and refrigerate until chilled, stirring every 10 minutes.
4) In a bowl of an electric mixer with a whip attachment, place egg whites and remaining 1/4 cup of the sugar. Whip on medium high until stiff peaks form. Remove lime and cheese mixture from the refrigerator. Fold egg whites into lime mixture and blend thoroughly. Pour mixture into prepared crust. Cover with plastic wrap and refrigerate until set, about 4 to 24 hours.
5) When ready to serve remove from refrigerator. Run a sharp knife along the sides of pan and remove the spring-form. If using, spread whipped cream evenly over top of the cake. Cut cake into individual servings. Yield: 10 to 12 servings.