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Bacardi Rum Cheesecake

  • 1 1/4 c. graham cracker crumbs
  • 1/4 c. sugar
  • 6 T. butter or margarine, melted
  • 1 envelope unflavored gelatin
  • 1/2 c. sugar
  • 1/2 c. Bacardi light rum
  • 1 T. lime peel, grated
  • 1/2 c. lime juice
  • 4 eggs, separated
  • 2 pkg. (8 oz. each) cream cheese, softened
  • 1/2 c. sugar
  • 1 c. heavy cream (1/2 pint)
     
 
Combine crumbs, 1/4 cup sugar and butter or margarine; reserve 3 tablespoons crumb mixture. Press remaining crumbs in bottom of 9-inch springform pan; chill. Meanwhile, combine gelatin and 1/2 cup sugar in medium saucepan; stir in rum, lime peel, and juice. Beat egg yolks and blend into rum mixture. Cook over medium heat, stirring constantly until slightly thickened, about 8 minutes; remove from heat. Beat in cream cheese until smooth. Beat egg whites until foamy; gradually beat in remaining 1/2 cup sugar; beat until stiff peaks form. Whip cream to soft peaks. Fold egg whites and whipped cream into rum mixture. Turn into crumb-lined pan; sprinkle with reserved crumbs. Cover and chill several hours, or until firm. Makes 12 servings.
 





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