Daiquiri Cheesecake Cheesecake
Yield
1 cakePrep
20 minCook
25 minReady
7 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | packages |
graham crackers/wafers
crushed |
*
|
| ⅓ | cup |
sugar
|
|
| 5 | large |
eggs
seperated |
|
| 2 | envelopes |
gelatin, unflavored
|
*
|
| ⅔ | cup |
lime juice
|
|
| 1 ½ | teaspoons |
lemon zest
grated |
|
| ½ | cup |
powdered sugar
|
|
| Crust | |||
| 1 | x |
butter
melted |
*
|
| 24 | ounces |
cream cheese
unwrapped |
|
| ⅔ | cup |
sugar
|
|
| ½ | cup |
light rum
|
* |
| 1 ½ | teaspoons |
lime zest
grated |
|
| 1 | pint |
heavy whipping cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5 | packages |
graham crackers/wafers
crushed |
*
|
| 79 | ml |
sugar
|
|
| 5 | large |
eggs
seperated |
|
| 2 | envelopes |
gelatin, unflavored
|
*
|
| 158 | ml |
lime juice
|
|
| 7.5 | ml |
lemon zest
grated |
|
| 118 | ml |
powdered sugar
|
|
| Crust | |||
| 1 | x |
butter
melted |
*
|
| 693.6 | ml/g |
cream cheese
unwrapped |
|
| 158 | ml |
sugar
|
|
| 118 | ml |
light rum
|
* |
| 7.5 | ml |
lime zest
grated |
|
| 473 | ml |
heavy whipping cream
|
*
|
Directions
Soften gelatin in small saucepan with ¾ cup water.
Stir egg yolks into sugar.
Add to gelatin mixture with lime juice; rum and rinds and cook over medium heat, stirring constantly until mixture thickens and bubbles.
Cool. Beat cheese in large bowl until light and fluffy.
Slowly add gelatin mixture and blend well.
Beat egg whites until soft peaks form.
Add powdered sugar and continue beating until stiff peaks form.
Fold into cheese mixture.
Whip cream and fold into cheese mixture.
Pour into crust and refrigerated several hours or overnight.
