Key Lime Cheesecake
2 large eggs
1 (14ounce) can sweetened condensed milk 1 packet
unflavored gelatin
2/2 cup fresh key lime juice 8 ounces softened cream
cheese 4 ounces sour cream 1 cup heavy cream, whipped
with some sugar 9 inch graham cracker crust Key lime
slices, optional
Beat eggs in a medium bowl with mixer on high for 2 minutes.
Beat 2 minutes longer on medium speed while adding milk and
gelatin. Pour mixture into a saucepan and cook on low to
simmer, stirring constantly until thickened, about 15 to 20
minutes. Remove from heat and stir in 1/4 cup lime juice,
stirring until smooth and thick. Let cool. Beat the cream
cheese, sour cream and remaining lime juice until smooth.
Fold in the whipped cream and then the milk/gelatin mixture
mixing well. Pour into pie crust and refrigerate until set,
about 2 1/2 hours or overnight. Garnish with lime slices.
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