Lime Cheesecake

1. 1

   Grease a 9 1/2 inch springform pan. Melt butter, remove from heat and mix with cookie crumbs. Press mixture into the bottom of prepared pan and create a small lip around the edge. Chill for 30 mins.

2. 2

   Bloom gelatin in 2-3 tbsp cold water. Meanwhile, mix cream cheese with 1/2 cup sugar, lime juice, 2/3 of lime zest, and vanilla extract. Gently warm 3 tbsp heavy cream with bloomed gelatin (squeeze excess water from gelatin if using sheet gelatin) until melted then add to remaining heavy cream and whisk until thick then fold into the cream cheese mixture. Transfer to chilled base and chill for 2 hours.

3. 3

   Combine remaining sugar and lime zest. Sprinkle over cheesecake before serving.

No additional tips available.