FLUFFY KEY LIME CHEESECAKE*

2 c. graham cracker crumbs
1/4 c. sugar
1 stick butter, melted
3 (8 oz.) pkgs. cream cheese, softened
1 1/4 c. sugar
6 large egg whites
8 oz. sour cream
1 1/2 tsp. grated lime rind
1/2 c. key lime juice
8 oz. container whipped topping, thawed

Preheat oven to 350 degrees.

Combine the graham cracker crumbs, 1/4 c. sugar, and butter in a medium bowl, stirring to mix well. Lightly spray a 10 inch springform pan with nonstick cooking spray. Press the crumb mixture carefully on the bottom and about 1 inch up the sides of the pan, trying not to pack it too thickly in the seam. Bake crust for 8 minutes, then cool completely on a wire rack.

In a large bowl, beat the cream cheese at medium speed with an electric mixer until creamy. (If you soften it additionally by heating it in the microwave at defrost for 1 minute it helps). Gradually add the 1 1/4 c. sugar, beating well. Blend in the sour cream, lime rind, and juice.

In another large bowl, beat the egg whites at high speed until stiff peaks form. Fold into the cream cheese mixture, taking care to mix well. Pour batter into the prepared crust, and bake for 1 hour. Turn oven off. Open the oven door partially and let the cheesecake remain in the oven for an additional 15 minutes. Remove from the oven and immediately run a knife around the edge of the pan.

Cool completely. Cover and chill for about 8 hours. If you feel the cheesecake is completely cooled before 8 hours, you may serve anytime. Top each piece with a dollop of whipped topping. Keep leftovers refrigerated. 


*Allow yourself enough time for this to refrigerate.