Week 4: Lime Cheesecake

I was really excited about making this cheesecake... love keylime pie and cheesecake, and, this was a no-bake recipe, too!  Well, I have to say, I was a little disappointed with the outcome.  I'm not sure if it was because this wasn't a baked cheesecake, but this cheesecake was very dense and rich.  It was like I took a bite off of a block of cream cheese, and the cream cheese just happened to have a hint of lime to it.  It was so rich, I couldn't even finish a piece.  I brought this cheesecake over to my dad's side of the family for father's day, and the general consensus was that it was a very rich cheesecake.

However, if you do like a really dense cheesecake, here is the adapted version of George Geary's Lime Cheesecake:

1 1/4 cups butter cookie crumbs (I used graham cracker crumbs)
3 tbsp butter - unsalted and melted

1 packet powdered unflavored gelatin
1/4 tsp lime zest
1/2 cup lime juice
3 packages cream cheese softened
3/4 cup granulated sugar
1 tsp vanilla
1 cup whipping cream whipped

Decorate with Classic Whipped Topping (you can top the cheesecake with store bought whipped cream too, or with no topping)

In a medium sized bowl, combine cookie crumbs and butter.  Press the mixture into the bottom of the cheesecake pan an freeze (if you using a spring form pan, make sure to grease the bottom and sides of pan).

Sprinkle gelatin over lime juice in a small saucepan, and let it stand for a few minutes.  Then place saucepan over low heat stirring constantly, until gelatin is completely dissolved.  Remove from heat and let cool slightly.
In a big bowl, beat cream cheese and sugar on medium speed for three minutes.  Slowly add the dissolved gelatin and lime juice mixture.  Mix in vanilla and lime zest and then fold in the whipped cream.  Pour mixture over frozen crust.  Chill cheesecake for 6 hours until firm.  (That's right, no baking!)

Things I learned from this experience:

• Use the recommended cookies for the crust - my crust turned out almost soggy, and crumbled to the touch.  My guess is that the crust needed to be made from a heartier cookie. 
• Allow crust to freeze longer.  The crust was only in the freezer for an hour before pouring the cheesecake mixture over it.  This, combined with the wrong crust mixture, made for a bad crust.
• Again, thou must practice patience!