>I'm looking for a recipe for a key lime cheesecake, preferably one with a
>really creamy consistency and texture, not dense like an Italian
>cheesecake.
>Donna

Don't know if this one has the density you seek - we like it.
-nuke

Key Lime Cheesecake

Crust:
2 1/4 cup graham cracker crumbs
2/3 cup sugar
1 cup (or less) butter, melted

Filling:
1 cup fresh lime juice
1/4 cup water
2 envelopes unflavored gelatin
1 1/2 cup sugar
5 eggs, slightly beaten
2 tsp lime zest
1/2 cup butter, at room temperature
16 oz cream cheese, at room temperature
1/2 cup heavy cream, chilled
lime slices for garnish


Crust: Stir crumbs, sugar and melted butter in bowl. You may need between
2/3 cup and 1 cup of butter depending on how firm you want the base.
Press over bottom and 1/3 way up sides of a 9-inch spring form pan.

Filling: Combine lime juice and water in saucepan. Sprinkle gelatin over
top. Let stand 5 minutes to soften gelatin. Stir sugar, eggs and zest
into pan. Cook, stirring, over medium heat until almost boiling, about 7
minutes or until instant-read thermometer reaches 160 deg. F. Do not let
boil. Remove from heat. Beat butter and cream cheese in a large bowl until
well mixed, about 1 minute. Gradually beat in lime mixture until well
blended. Refrigerate, stirring frequently, until mixture thickens enough
to mound slightly when dropped from a spoon, about 45 minutes. Beat
chilled cream in a chilled bowl until stiff peaks form. Fold into lime
mixture. Pour into prepared crust. Cover and refrigerate until firm,
about 3-4 hours. Run a thin knife around inside of pan to loosen sides;
remove side of pan. Garnish with an arrangement of thin lime slices.


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