1 cup graham cracker crumbs
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 cup canola oil
1 pound cream cheese, softened
1/2 cup sugar
1 tablespoon lime juice
1 envelope gelatin
1/4 cup orange liqueur or water
1 (8-ounce) container reduced-calorie whipped topping
Lime Glaze:
1/4 cup lime juice
2 tablespoons cornstarch
1/2 cup sugar


1. Prepare Crust: Preheat oven to 350 degrees F. In a medium bowl, combine all ingredients for crust. Coat a 9-inch springform pan with cooking spray. Turn the mixture into the prepared pan. With fingers, distribute crust evenly over the bottom of the pan, pressing firmly. Bake until browned, about 10 minutes.
2. Prepare Filling: 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. Add gelatin mixture, stirring constantly, to cream cheese mixture. Immediately fold in whipped topping. Refrigerate at least 2 hours or freeze.
3. Prepare Glaze: In a small saucepan, combine all ingredients for glaze and bring to a boil; cook for 2 minutes. Brush chilled cheesecake with glaze and serve.

Use a knife dipped in warm water to make clean slices of cheesecake.

Ice Box Cheesecake
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