1 envelope of unflavored gelatin 1/2 cup of granulated sugar 1/3 cup of light rum (Bacardi) 1/2 cup of lime juice 1 teaspoon of grated lime rind 1 teaspoon of grated lemon rind 4 large eggs, separated 1 pound of cream cheese 1/2 cup of confectioners' sugar 1 cup of heavy cream
In a medium saucepan, or the top of a double boiler, combine the gelatin, sugar, rum and lime juice. Stir in the grated rinds, then add egg yolks, thoroughly mixing all ingredients. Cook the mixture over medium heat, stirring constantly until it thickens, then remove the saucepan from the heat and slice to cool. In a large mixing bowl, beat the cream cheese until it is light and smooth. Add the gelatin mixture to the cream cheese and mix to blend all ingredients thoroughly. Beat the egg whites until they form soft peaks, then slowly add the sugar and continue beating until they form stiff peaks. Fold the whites into the cream-cheese mixture. Whip the cream until it is stiff, then fold it into the cheese mixture. Pour the mixture into the prepared crust (spring form) and chill for 4 hours, or until set. If you like you may substitute milk with the rum. You can also garnish the cheese cake with lemon and lime slices (in halves) and put them around the top of the cake. NOTE: Use a basic graham cracker crust in a 9 inch spring form pan. Crust should not extend on sides of pan only at base of pan.
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