Luscious Lime Cheesecake
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
8-12
ingredients
- 2 (8 ounce) packages cream cheese
- 1 cup sweetened condensed milk (16 oz can)
- 1 (1 tablespoon) envelope unflavored gelatin
- 1⁄4 cup hot water
- 2 large limes, grated, juiced
- 1 cup heavy cream (whipping)
- 1 1⁄2 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
directions
- Combine graham cracker crumbs and butter, adding more crumbs if necessary to get a fairly dry but still moist consistency (you want it to just lightly stick together, otherwise it'll be too buttery or too crumbly). Press into bottom of 8" or 9" spring-form pan. Set aside.
- Dissolve the gelatin in the freshly-boiled hot water. Mix well.
- Grate both the limes with a citrus grater or other fine grater (you want "flecks", not "strips"). Roll the grated limes with the heel of your hand, then cut them and juice them (the rolling helps to extract the maximum amount of juice). Add juice and rind to gelatin, mix well. Set aside.
- In a large bowl, combine cream cheese and condensed milk until completely smooth. Add gelatin mixture, mix again.
- In a separate medium bowl, whip the heavy cream just until stiff peaks form. Fold carefully into cream cheese.
- Pour into prepared pan. Chill uncovered at least 2-3 hours or overnight. To serve, run a butter knife under hot water and run along sides of pan, then release spring-form. Delicious with whipped cream and a cup of coffee.
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