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Ice Box Cheesecake ice box cheesecake watercolor
Crust
1 cup graham cracker crumbs
1 teaspoon ginger
1/2 teaspoon cinnamon
1/4 cup canola oil
Lime glaze lime watercolor
1/4 cup Florida lime juice
2 tablespoons cornstarch
1/2 cup Florida sugar
Filling
1 pound cream cheese, softened
1/2 cup Florida sugar
1 tablespoon Florida lime juice
1 envelope gelatin
1/4 cup orange liqueur or water
8 oz. reduced-calorie whipped topping

Step one:
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 oven for about 10 minutes or until it begins to brown slightly.

Step two: 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.

Step three: Combine all ingredients for glaze and bring to a boil; cook for 2 minutes. Brush cheesecake with glaze and serve.

Yield: 10 servings

Calories: 430
Calories from Fat: 230
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