 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
|
Back in the 80's, I won first prize in the Long Reach Country Fair baking contest with this recipe and also the GRAND PRIZE, too! I got the recipe from my friend, Graceanne. Wonderful flavor! Ingredients:
1 1/2 cups graham cracker crumbs |
6 tablespoons butter, melted |
1 envelope unflavored gelatin |
1/2 cup sugar |
1/2 cup light rum |
1 teaspoon lemon zest |
2 teaspoons lime zest |
1/2 cup lime juice, fresh |
4 egg yolks, beaten |
2 8 ounce packages cream cheese, room temperature |
4 egg whites |
1/2 cup sugar |
1 cup whipping cream |
1 pint blueberries |
Directions:
1. For the crust: Mix crumbs and melted butter and pat into bottom and sides of a 9 springform pan.
2. Filling: Combine gelatin and 1/2 cup sugar in a saucepan; stir in rum, zests, juice and egg yolks. Cook over medium heat stirring constantly until slightly thickened (about 10 minutes). Remove from heat and beat (with electric mixer) in cream cheese until smooth.
3. Beat egg whites on medium speed of mix until soft peaks form. Slowly add remaining 1/2 cup sugar, beating until stiff peaks form. Separately, whip cream until soft peaks form and then fold egg whites and whipped cream into gelatin mixture. Pour into crust, cover and chill overnight.
4. Serve each slice with fresh blueberrries sprinkled on top and whipped cream on the side. When fresh blueberries are out of season, sliced kiwi fruit is a nice alternative.
5. NOTE: To make this gluten-free, use and process a plain gluten-free cookie in place of graham cracker crumbs. I like Mi-Del arrowroot animal crackers for this.
|
|