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Lime Cheesecake I
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1-1/4 cups zwieback toast crumbs
2 tbl. sugar
1/3 cup margarine, melted
1 envelope unflavored gelatin
1/4 cup cold water
1/4 cup lime juice
3 eggs, separated
1/2 cup sugar
1-1/2 tsp. grated lime peel
2-8 oz. pkg. light Neufchatel cheese, softened
A few drops green food coloring
2 cups whipped topping
Combine crumbs, sugar and margarine. Press onto bottom of a 9 inch springform pan. Bake at 325* for 10 minutes. Cool.
Soften gelatin in water. Stir over low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar and peel; cook stirring constantly over medium heat 5 minutes. Cool. Gradually add gelatin mixture to Neufchatel cheese, mixing at medium speed on electric mixer until well blended. Stir in food coloring. Beat egg whites until foamy. Gradually add remaining sugar, beating until stiff peaks form. Fold egg whites and whipped topping into Neufchatel cheese mixture. Pour over crust. Chill until firm. Garnish with additional lime peel.
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