1cupsweetened whipped cream or thawed whipped topping
sweetened whipped cream, lime slices and lime zest for serving
Instructions
Preheat oven to 375°F. In a small bowl, toss together graham cracker crumbs, sugar and butter. Press onto bottom and 1/2-1 inch up side of of lightly greased 9-inch springform pan. Bake for 15 minutes or just until set. Set aside to cool.
In a medium size saucepan combine lime juice and water. Sprinkle with gelatin. Let stand 5 minutes to soften.
To the pan add sugar, eggs and lime zest. Cook over medium heat, stirring constantly for 6-8 minutes or just until mixture just comes to a boil. Remove from heat and set aside.
In a medium mixing bowl use an electric mixer to beat together cream cheese and butter. Beat on medium speed, gradually adding hot lime mixture. Stop and scrape the bowl periodically so it fully combines. Chill in the refrigerator, stirring occasionally, for around 45-50 minutes or until cool.
Once filling mixture has cooled, gently fold in 1 cup whipped cream. Pour into prepared crust. Cover; refrigerate 4-6 hours or until firm.
Loosen sides of cheesecake from pan using an offset spatula. Remove outer ring, smooth sides.
Place onto a cake pedestal or serving platter. Garnish top of cheesecake with whipped cream, lime zest and lime slices, if desired.