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LIME CHIFFON CHEESE
CAKE
serves: 8
Crust: 1 cup Graham cracker crumbs 1/4 cup sugar 1/4 cup
butter, melted
Filling: 1 envelop unflavored gelatin 1/4 cup
water, cold 4 egg yolks 3/4 cup water 3/4 cup sugar 1 teaspoon
cornstarch 2 8-ounce cream cheese, softened 1/2 cup lime juice 1
teaspoon grated lime rind 1 cup whipping cream
Preheat oven at 350
degrees. CRUST: Combine the crust ingredients. Press onto bottom of a
9-inch spring form pan. Bake for 10 minutes. FILLING: Dissolve gelatin
in cold water. In a mixing bowl, combine egg yolks, water, sugar, and
cornstarch. Beat over a double boiler until mixture thickens. Stir in the
gelatin. Beat cream cheese in a mixer. Gradually add the gelatin mixture. Blend
well. Mix in lime juice and rind. Whip the cream until firm. Fold in cheese
mixture. Pour into pan. Chill until firm. Garnish with whipped cream piped
rosettes and lime slices.
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