Daiquiri cheesecake

Yield: 12 servings

Measure Ingredient
1½ pack Graham crackers, crushed
6 \N Butter, melted
24 ounces Cream cheese, softened
5 \N Jumbo eggs, separated
⅔ cup Sugar
2 \N Env. knox gelatin
½ cup Light rum
⅓ cup Sugar
⅔ cup Fresh lime juice
1½ teaspoon Fresh grated lime peel
1½ teaspoon Fresh grated lemon peel
1 pint Whipping cream
½ cup Powdered sugar



Mix crust ingredients and pat into bottom of springform pan. Bake at 350~F for 10 minutes. Soften gelatin in small saucepan with ¾ cup water. Stir egg yolks into sugar. Add to gelatin mixture with lime juice, rum and rinds and cook over med. 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 peaks form. Fold into cheese mixture.

Whip cream and fold into cheese mixture. Pour into crust and refrigerated several hours or overnight.

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