Rum Cheese Cake - cooking recipe

Ingredients

1 1/4 c. graham cracker crumbs
1/4 c. sugar
6 Tbsp. melted oleo
1 pkg. unflavored gelatin
1/2 c. sugar
1/2 c. Bacardi light rum
1 Tbsp. grated lime peel
1 c. lime juice
1/2 c. sugar
4 eggs, separated
2 (8 oz.) pkg. cream cheese, softened
1 c. (1/2 pt.) heavy cream

Preparation

Combine
crumbs,
1/4
cup
sugar and butter; reserve 3 tablespoons
crumb
mixture.
Press remaining crumbs in bottom of 9-inch spring-form pan.
Chill.
Meanwhile, combine gelatin and 1/2
cup
sugar
in
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 into rum mixture.
Turn into
crumb lined pan.
Sprinkle with reserved crumbs.
Cover and chill several hours or overnight.
Serves 12 to 14.