Title: Daiquiri Chiffon Cheesecake
Categories: Dessert Cheesecake
Yield: 10 Servings

1 1/4	c	Graham cracker crumbs
1/2	c	Sugar
1/4	c	Plus 2 tablespoons butter or margarine, melted
1		Envelope unflavored gelatin
1/2	c	Sugar
4		Eggs, separated
1/2	c	Rum
1/2	c	Lime juice
2	ts	Grated lime rind
1	ts	Grated lemon rind
2		(8-oz) packages cream cheese softened
1/4	c	Sugar
1	c	Whipping cream, whipped
		Lime slices (optional)

Combine first 3 ingredients, mixing well. Reserve 2 tablespoons mixture; set aside. Press remaining crumb mixture into bottom and 1-3/4 up the sides of a buttered 9-inch springform pan. Chill 45 minutes.

Combine gelatin and 1/2 cup sugar in a saucepan. Beat egg yolks; gradually stir yolks, rum, lime juice, lime rind, and lemon rind into gelatin mixture. Cook over medium heat, stirring constantly, until slightly thickened (8 to 10 minutes). Remove from heat. Cool about 30 minutes.

Beat cream cheese at medium speed of an electric mixer until smooth. Gradually add gelatin-lime mixture, beating until smooth.

Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time , beating until stiff peaks form and sugar dissolves. Fold egg whites and whipped cream into gelatin mixture. Spoon into pan. Sprinkle reserved crumb mixture around edge of cheesecake Cover and chill 8 eight hours.

To serve, carefuly remove sidesof springform pan. Garnish with lime slices, if desired.

Source: Southern Living, March 1988

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