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Lime Cheesecake

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  • 1 1/4 cups zwieback toast crumbs
  • 2 tablespoons granulated sugar
  • 1/3 cup butter, melted
  • 1 envelope unflavored gelatine
  • 1/4 cup cold water
  • 1/4 cup lime juice
  • 3 eggs, separated
  • 1/2 cup granulated sugar, divided
  • 1 1/2 teaspoons grated lime peel
  • 16 ounces Neufchatel cheese, softened
  • Few drops green food coloring (optional)
  • 2 cup thawed frozen whipped topping


  1. Combine crumbs, sugar and butter; press onto bottom of 9-inch springform pan.
  2. Bake at 325 degrees F for 10 minutes.
  3. Let cool.
  4. Soften gelatine in water; stir over low heat until dissolved.
  5. Add juice, egg yolks, 1/4 cup sugar and peel; cook, stirring constantly, over medium heat for 5 minutes. Cool.
  6. Gradually add gelatine mixture to Neufchatel cheese, mixing at medium speed of electric mixer until well blended.
  7. Stir in food coloring.
  8. Beat egg whites until foamy.
  9. Gradually add remaining sugar, beating until stiff peaks form.
  10. Fold egg whites and whipped topping into Neufchatel cheese mixture; pour over crust.
  11. Chill until firm.
  12. Garnish with additional lime peel, if desired.