Key Lime Cheesecake

This week was Staff Appreciation Week at my oldest son's school. I volunteered to make something sweet for the staff. So I decided to make a Key Lime Cheesecake. I have made this recipe several times (you should see my cookbook). It is a labor of love grating several limes and juicing them too.

Refreshing Key Lime Cheesecake

Crust:

1 cup graham cracker crumbs

1/4 cup sugar

1/3 cup butter, melted

Filling:

1 cup lime juice

1/4 cup water

2 (1/4 ounce) envelopes unflavored gelatin

1 1/2 cups sugar

5 eggs, slightly beaten

1 tablespoon grated lime peel

1/2 cup butter or margarine, softened

2 (8 ounce) packages cream cheese, softened

1/2 cup whipping cream

In a medium bowl stir together all crust ingredients. Press on bottom of 9-inch springform pan; set aside. In 2-quart sauce pan combine lime juice, water and gelatin. Let stand 5 minutes to soften. Add sugar, eggs and lime peel. Cook over medium heat, stirring constantly, until mixture just comes to a boil (7 to 8 minutes). DO NOT BOIL. In large mixer bowl combine 1/2 cup butter and cream cheese. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). Gradually beat in hot lime mixture until well mixed (1 to 2 minutes). Refrigerate, stirring occasionally, until cool (about 1 hour). In chilled small mixer bowl beat chilled whipping cream at high speed, scraping bowl often, until stiff peaks form (3 to 4 minutes). Fold into lime mixture. Pour into prepared crust. Cover; refrigerate until firm (1.5 to 3 hours). Loosen edge of cheesecake with knife; remove pan. Garnish top of cheesecake with sweetened whipped cream. If desired, garnish with lime slices.