Key Lime Icebox Cheesecake

Name: Key Lime Icebox Cheesecake
Yield: Serves 12
Ingredients: 1 cup, animal cracker crumbs; 3 tablespoons, sugar; 1 teaspoon, grated lime zest; 4 tablespoons, unsalted butter, melted and kept warm; 1 1/2 cups, heavy cream; 1 envelope, unflavored gelatin; 2/3 cup (4⅔ ounces; 132 grams), sugar; 1 pound (454 grams), cream cheese, cut into 1-inch chunks and softened 30 to 45 minutes at room temperature; 3 tablespoons, lime juice plus 2 tablespoons grated zest from 1 lime; pinch, table salt; 1 , lime, halved pole-to-pole and sliced into 12 paper-thin wedges; , sugar for dredging

7 comments

Appears in Cook's Country April/May 2005

Desserts or Baked Goods

Frozen Desserts

Cakes

No-bake cheesecakes, which use gelatin to set them firm, can be a dubious affair. We set out to create an icebox cheesecake with a supple, creamy texture and great flavor, too.

SERVES12

WHY THIS RECIPE WORKS

We wanted our Key Lime Icebox Cheesecake recipe to have a supple, creamy texture—and great flavor, too. We tried all manner of recipes, including those that relied on the stiffening power of Cool Whip, and found it was best to stick to the ...

This is a members' feature.