Patrice's Key Lime Cheesecake
1-1/3 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
1-1/4 cups lime juice
1/4 cup water
2 envelopes unflavored gelatin
1-1/2 cups sugar
5 eggs, lightly beaten
1/2 cup butter, room temperature
2 pkgs. (8 oz. each) cream cheese, room temperature
1/2 cup whipping cream
Mix crust ingredients and pat in the bottom of a 9-inch spring form pan. Bake at 350ºF for 7 or 8 min.
In a saucepan, mix lime juice and water, sprinkle gelatin over and let sit 5 min. Stir in sugar and eggs. Place pan over medium heat, stirring until mixture thickens and comes to a boil, remove any bits of egg white if
necessary. Cream the butter and cream cheese scraping the side of the bowl often, until they are well combined. Beat in hot lime mixture and continue to mix until blended. Put in fridge until slightly firm, stirring every 20 minutes, for a total of 40 min. Whip the whipping cream until soft peaks form and fold into the lime mixture, put in fridge overnight or for at least 6 - 8 hours.