What is more refreshing than lemon-lime? Bring a breath of spring or a cooling touch to a summer day with this delicious lemon-lime cheesecake. The cheesecake itself is no-bake, though the syrups do take some preparation. Berries make a great garnish!
- 3 Tbsp. unsalted butter, melted
- 1 1/2 cup fine graham cracker crumbs
- 2 large lemons
- 2 teaspoons unflavored powdered gelatin
- 2/3 cup granulated sugar
- 2/3 cup whipping cream
- 2 large eggs, separated
- 3 large limes
- 1 teaspoon cornstarch, mixed with 2 tablespoons water
Mix graham cracker crumbs with butter to form crust. Place parchment paper in the bottom of a 10-in. springform cake pan. Grease the sides of the pan with butter. Press the crumb mixture evenly into the bottom. of the pan. Refrigerate for one hour.
Meanwhile, prepare filling:
Grate the zest of the lemons, then squeeze them and strain the juice. Combine the zest and the juice in a saucepan and sprinkle with the gelatin. Cook over low heat until the gelatin is melted. Set aside.
In a bowl, beat together the ricotta and half of the sugar. Whip the cream until it is thick but not holding peaks. Fold the cream and the egg yolks into the mixture. Beat in the gelatin mixture, until just combined.
Beat the egg whites until they form peaks, then fold them into the cheese mixture until just combined, being careful not to over-mix. When the crust has refrigerated long enough, spoon the mixture into the springform pan, smooth the surface, cover and refrigerate for 3 to 4 hours, until it is set.
Grate the zest of the limes, juice and strain as you did the lemons. Place in a saucepan with the remaining sugar and boil over medium heat until the sugar is dissolved. Add the cornstarch and water and stir until the syrup returns to a boil and is slightly thickened. Cool to room temperature, then refrigerate for one hour. Spoon the syrup over the cheesecake. Remove the springform ring and serve.