Not wanting to miss out on my regular dose of cheesecake, and being a huge fan of key lime, but having limited time, and a request for both from friends...well...sometimes you gotta do what you gotta do... lol. Not sure if it's a fair comparison or not, but here it is. (and it's got a nice easy crust
1 cup graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter or margarine, melted
1 cup lime juice
1/4 cup water
2 (1/4-ounce) envelopes unflavored gelatin
1 1/2 cups granulated sugar
5 large 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
Sweetened whipped cream, if desired
Lime slices, if desired
1. Stir together all crust ingredients in medium bowl. Press on bottom of 9-inch springform pan; set aside.
2. Combine lime juice and water in 2-quart saucepan; sprinkle with 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. Set aside.
3. Combine butter and cream cheese in large mixer bowl. Beat at medium speed, gradually adding hot lime mixture and scraping bowl often, until well mixed (1 to 2 minutes). Refrigerate, stirring occasionally, until cool (about 45 minutes).
4. Beat whipping cream in chilled small mixer bowl 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 (3 to 4 hours). Loosen side of cheesecake from pan by running knife around inside of pan. Garnish top of cheesecake with whipped cream and lime slices.