A bag of limes sits in my refrigerator waiting for me to decide whether to whip up some limey confection or to drink a couple of Corona beers. Since it’s only 9:30 in the morning, I opt for the first choice. Here’s a recipe I tested from an ancient newspaper clipping I found in one of the stacks referred to in my “Attack the Stack!” post.
This recipe makes a light, refreshing, creamy cheesecake. It’s easy to make – especially if you use a store bought graham cracker crust and aerosol whipped cream! Sometimes practicality and time constraints need to push aside food snobbery and perfectionism! If you use a store bought crust instead of a springform pan, you will have a little extra filling leftover. No worries, just put it into a little ramekin, chill, garnish, and you have a little lime dessert for one!
(Original source unknown – adapted by Linnell)
1-1/2 C graham cracker crumbs
1/3 C butter or margarine, melted
1 package (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 T grated lime peel
3/4 C fresh lime juice (about 6 limes)
1 package (1 T) unflavored gelatin
1/4 C water
1 C whipping cream, whipped (for filling)
Additional whipped cream for garnish
Lime slices for garnish
Whip 1 cup of whipping cream and set aside in the refrigerator. Combine graham crackers crumbs and butter. Press into 8-1/2-inch springform pan building up sides; chill. In mixing bowl beat cream cheese and condensed milk until smooth. Stir in lime peel and juice. Soften gelatin in water; warm over low heat to dissolve. Gradually stir into cream cheese mixture. Fold in whipped cream. Pour into crust. Chill to set. Garnish with additional whipped cream and lime slices.
Makes 8-10 servings.