Jamaican Citrus Cheese Cake
- 1 cup graham cracker, crushed
- 12 cup butter or 12 cup margarine, melted
- 2 tablespoons unflavored gelatin
- 34 cup grapefruit juice concentrate
- 23 cup light brown sugar
- 2 cups cream cheese
- 34 cup skim milk
- 2 medium egg whites
- Mix together the biscuit crumbs and margarine.
- Press over the base of a greased 20 cm loose bottomed cake tin spring form pan.
- Chill the base while preparing the filling.
- Put the gelatin and grapefruit juice into a small heat proof bowl over a pan of hot water and stir until the gelatin has dissolved.
- Stir in the sugar and leave to cool.
- Mix the cheese and milk until smooth.
- Stir in the gelatin.
- Chill until just at the point of setting.
- Stiffly whisk the egg whites and fold into the chilled mixture.
- Spoon into the prepared pan and chill until set.
graham cracker, butter, unflavored gelatin, grapefruit juice concentrate, light brown sugar, cream cheese, milk, egg whites
Taken from www.food.com/recipe/jamaican-citrus-cheese-cake-232988 (may not work)