This is from the MasterCook Deluxe...
~~~~~
Icebox Cheesecake
Makes 10 servings
RUSTLIME GLAZEFILLING
1 pound cream cheese, softened
1/2 cup Florida sugar
1 tablespoon Florida lime juice
1 envelope gelatin
1/4 cup orange liqueur
1/4 cup Florida lime juice
2 tablespoons cornstarch
1/2 cup Florida sugar
1 cup graham cracker crumbs
1 teaspoon ginger
1/2 teaspoon cinnamon
1/4 cup canola oil
OR
1/4 cup water
8 ounces reduced-calorie whipped topping
1. Combine all ingredients for crust. Coat a springform pan with non-stick
spray. Turn the mixture into the prepared pan. With fingers, distribute crust
evenly over the bottom of the pan, pressing firmly. It must be a very firm,
compact layer and should be on the bottom only, not on the sides. Bake in 350
degree F oven for about 10 minutes or until it begins to brown slightly.2. With
an electric mixer, beat cream cheese and sugar until light and airy. Add lime
juice. Combine gelatin with water or liqueur. Melt this mixture over very low
heat, just until gelatin dissolves, being careful not to overheat, or it will
not set. Add gelatin mixture, stirring constantly, to cream cheese mixture.
Immediately fold in whipped topping. Refrigerate at least 2 hours or freeze.3.
Combine all ingredients for glaze and bring to a boil; cook for 2 minutes.
Brush cheesecake with glaze and serve.
~@~@~@~@~@~
Rhonda in Missouri
Have a great day! Ask me about my recipe swap groups!
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