No-Bake Key Lime Cheesecake

May 12, 2006 — -- We asked you to e-mail us what you would like to see Emeril Lagasse cook on "Good Morning America." Susan Martin of Concord, N.H., wrote: "I would love to see Emeril make a summer cheesecake -- something perfect for Mother's Day." Susan, you get your Mother's Day wish. Here is Emeril's recipe for a no-bake key lime cheesecake.

Key Lime Cheesecake

(recipe courtesy of Emeril Lagasse)

Yield: 10 Servings

Ingredients

1 cup graham cracker crumbs

3 tablespoons butter, melted

2 cups, plus 2 tablespoons sugar

1 envelope unflavored gelatin

3/4 cup key lime juice

4 eggs, at room temperature

2 egg yolks, at room temperature

2 tablespoons grated key lime zest

1 ¼ pounds cream cheese, at room temperature

2 egg whites, at room temperature

Pinch of salt

2 cups sweetened whipped cream

1 cup simple syrup, (1 cup sugar and 1 cup water heated until sugar dissolves)

Rind of 2 limes, julienned

12 sprigs of fresh mint

Directions

Preheat the oven to 350 degrees F.

In a mixing bowl, combine the graham cracker crumbs, melted butter, 2 tablespoons of the sugar and mix well. Press the crust firmly over the bottom of a 9-inch springform pan. Bake until lightly golden and fragrant, about 8 minutes. Set aside on a rack to cool completely.

In a saucepan combine the gelatin and key lime juice and set aside until the gelatin has softened, about 5 minutes. Heat over medium heat until the gelatin is completely dissolved, 1 to 2 minutes. Add 1 1/4 cups of the sugar, eggs, egg yolks and lime zest and whisk thoroughly to combine. Continue to cook over medium heat, whisking frequently, until the mixture thickens and is pudding like, about 4 to 5 minutes. Remove from the heat and transfer to a heatproof nonreactive bowl.

In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese until smooth. While the mixer is running, add the hot lime mixture little by little and beat until smooth. Transfer to a clean bowl and cool completely, stirring frequently. Cover with plastic wrap and refrigerate until chilled, stirring every 10 minutes, about 1 hour.

In a bowl of an electric mixer with a whip attachment, place the egg whites, salt, and remaining 1/4 cup of the sugar. Whip on medium high until stiff peaks form. Remove the lime and cheese mixture from the refrigerator. Fold the egg whites into the lime mixture and blend gently but thoroughly. Pour the mixture into the prepared crust. Cover with plastic wrap and refrigerate until set, at least 4 hours and up to overnight.

Remove from the refrigerator. Run a sharp knife along the sides of the pan and remove the springform. Spread the whipped cream evenly over the top of the cake.

While the cheesecake is chilling, make the candied zest for garnish: In a saucepan over medium heat, combine the simple syrup and the lime zest. Bring the liquid to a simmer and cook for 3 to 4 minutes. Remove the zest from the liquid and cool on parchment paper.

Cut the cake into individual servings. Garnish with candied lime zest and mint sprigs.

*RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food borne illness... Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell." Those with compromised immune systems, including the very young and the elderly, should avoid consuming raw egg products.