Lime Cheesecake

Lime Cheesecake

Ingredients:
1 1/4 cups zwieback toast crumbs
2 tablespoons granulated sugar
1/3 cup margarine, melted
1 envelope unflavored gelatine
1/4 cup cold water
1/4 cup lime juice
3 eggs, separated
1/2 cup granulated sugar, divided
1 1/2 teaspoons grated lime peel
16 ounces Neufchâtel cheese, softened

Directions:
Few drops green food coloring (optional)
2 cup thawed frozen whipped topping
Combine crumbs, sugar and margarine; press onto bottom of 9−inch springform pan. Bake at 325
degrees F for 10 minutes. Cool.
Soften gelatine in water; stir over low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar and peel;
cook, stirring constantly, over medium heat for 5 minutes. Cool.
Gradually add gelatine mixture to Neufchâtel cheese, mixing at medium speed of electric mixer until
well blended. Stir in food coloring.
Beat egg whites until foamy. Gradually add remaining sugar, beating until stiff peaks form. Fold egg
whites and whipped topping into Neufchâtel cheese mixture; pour over crust. Chill until firm. Garnish
with additional lime peel, if desired.
Lime Cheesecake 193
Lindy's New York Cheesecake
Crust