Lime Cheesecake

We have the coolest friends--SueAnn and Jason.  And Jason is pursuing his dream of becoming a CHEF!  We always looked forward to dinner invites by this family...we got to sample some of Chef Jason's finest and this was the last thing Jason made for us before they moved :(  and I LOVE IT!

2 envelopes unflavored gelatin

1 cup lime juice

1/4 cup cold water

1 1/2 cup sugar

5 eggs, lightly beaten

2 tsp grated lime peel

2 pkg ( 8 oz each) cream cheese, softened

1/2 cup butter, softened

1/2 cup heavy whipping cream

In a small saucepan, sprinkle gelatine over lime juice and cold water; let stand for 1 minute.  Stir in sugar, eggs and lime peel.  Cook and stir over medium heat until mixture reaches 160 degrees.  Remove from heat.

In a large bowl, beat cream cheese and butter until fluffy.  Gradually beat in gelatine mixture.  Cover and refrigerate for 45 minutes or until partially set, stirring occasionally.

In a small bowl, beat cream until stiff peaks form; fold into lime mixture.  Spoon into graham cracker crust.  Cover and refrigerate for 3-4 hours or until set.  Makes two cheesecakes, with a little extra if they are the small store bought pie pans.  I put the extra in a small dish with a graham cracker underneath and it makes a yummy snack too!