Lime Delicious Cheesecake
|Zwieback toast crumbs||1 1⁄4 Cup (20 tbs)|
|Margarine||1⁄3 Cup (5.33 tbs), melted|
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Lime juice||1⁄4 Cup (4 tbs)|
|Eggs||3 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Grated lime peel||1 1⁄2 Teaspoon|
|Cheese||16 Ounce, softened (2 Package)|
|Thawed frozen whipped topping||2 Cup (32 tbs)|
Mix crumbs, sugar and margarine; press onto bottom of 9-inch springform pan.
Bake at 325°, 10 minutes.
Soften gelatin in water; stir over low heat until dissolved.
Add juice, egg yolks, 1/4 cup sugar and peel; cook, stirring constantly, over medium heat 5 minutes.
Gradually add gelatin mixture to neufchatel cheese, mixing at medium speed on 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 neufchatel cheese mixture; pour over crust.
Chill until firm.
Garnish with additional lime peel, if desired.