Citrus Cheesecake

Total Time: 4 hrs Preparation Time: 4 hrs

Ingredients

• Servings: 6
• nonstick vegetable cooking spray
• 1 cup shortbread cookie crumbs, finely ground in food processor (made from 6 oz. of shortbread cookies)
• 2 tablespoons unsalted butter, melted
• 1 pinch fine sea salt
• 1 teaspoon unflavored gelatin
• 2/3 cup sugar
• 8 tablespoons unsalted butter, at room temperature (cut into 8 pieces)
• 1 pinch fine sea salt
• 10 ounces cream cheese, at room temperature (cut into 10 pieces)
• 1/4 cup sour cream
• 1/4 cup freshly squeezed orange juice
• 1 tablespoon freshly squeezed lime juice
• 1 cup heavy cream, beaten to soft peaks

Recipe

• 1 crust: lightly coat an 8x8x2" baking pan with nonstick spray; line with plastic wrap, leaving a generous overhang.
• 2 mix crumbs, butter, and salt in a medium bowl until it resembles moist sand. press evenly onto bottom of pan. cover; chill.
• 3 cheesecake: place 2 tablespoons cold water in a small saucepan; sprinkle gelatin over. let stand until gelatin is soft, 5-10 minutes.
• 4 using an electric mixer on medium-high speed, beat sugar, butter, and salt in a medium bowl until light and fluffy, about 5 minutes. with motor running, add cream cheese 1 piece at a time, occasionally scraping down sides of bowl. beat in sour cream, orange juice, and lime juice.
• 5 gently heat gelatin over lowest heat, stirring constantly, just until gelatin dissolves. scrape gelatin into cream cheese mixture; beat to blend. fold in whipped cream just to incorporate. pour mixture into crust; smooth top. chill until set, about 3 hours. using plastic wrap overhang, lift cheesecake from pan and cut into pieces to serve,
• 6 cheesecake can be make 3 days ahead. cover and keep chilled, or freeze airtight for up to 2 weeks.