Title: Daiquiri Cheesecake
Categories: Beverages Cheesecake
Yield: 12 Servings
| CRUST |
| 1 1/2 | pk | Graham crackers, crushed |
| 6 | | Butter, melted |
| 1/3 | c | Sugar |
| FILLING |
| 24 | oz | Cream cheese, softened |
| 5 | | Jumbo eggs, separated |
| 2/3 | c | Sugar |
| 2 | | Env. knox gelatin |
| 1/2 | c | Light rum |
| 2/3 | c | Fresh lime juice |
| 1 1/2 | ts | Fresh grated lime peel |
| 1 1/2 | ts | Fresh grated lemon peel |
| 1 | pt | Whipping cream |
| 1/2 | c | Powdered sugar |
Mix crust ingredients and pat into bottom of springform pan. Bake at 350~F
for 10 minutes. Soften gelatin in small saucepan with 3/4 cup water. Stir
egg yolks into sugar. Add to gelatin mixture with lime juice, rum and rinds
and cook over med. 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.