Ingredients
Crust
| 1-1/2 pkg. | Graham crackers, crushed | | 6 tbsp. | butter, melted | | 1/3 cup | sugar |
Filling
| 1-1/2 lb. | cream cheese, softened | | 5 | x-lg. eggs, separated | | 2/3 cup | sugar | | 2 env. | knox gelatin | | 1/2 cup | light rum | | 2/3 cup | fresh lime juice | | 1-1/2 tsp. | fresh grated lime peel | | 1-1/2 tsp. | fresh grated lemon peel | | 1 pint | whipping cream | | 1/2 cup | powdered sugar |
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Instructions
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. Cook over medium 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. Fold into cheese mixture. Whip the cream and fold into cheese mixture. Pour into crust and refrigerate several hours or overnight.
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