***ALMANDINA Crust: 8-10 ALMANDINA GINGER-SPICE COOKIES 2 Tablespoons sugar 1 egg white Key Lime Cheesecake: 2 tablespoons cold water 1 teaspoon unflavored gelatin 2 packages (8 ounces each) fat-free cream cheese, room temperature 1 can (14 ounces) fat-free sweetened condensed milk 1/2 Cup Key lime juice 2 egg whites 2 Tablespoons cornstarch 1 teaspoon grated lime rind Kiwifruit Topping: 3 kiwifruit 1 Tablespoon confectioners’ sugar ***To make the Almandina ginger-spice crust: Heat the oven to 350°F. Coat a 9″ springform pan with no-stick spray. Break the cookies and place in a food processor. Process until the cookies are broken into fine crumbs (there should be 1-1/2-2 Cups crumbs). Add the sugar and egg white; process until evenly blended and slightly moist. Press into the bottom and 1/2″ up the sides of the pan. Bake for 10 minutes, or until the crust is lightly browned. Set aside. Do not turn off the oven. To make the Key lime cheesecake: Place the water in a cup. Sprinkle with the gelatin and set aside for 5 minutes to soften. Rinse out the bowl of the food processor. Add the cream cheese, condensed milk, lime juice, egg whites, cornstarch, and lime rind. Process until smooth. Add the gelatin mixture and process until completely incorporated. Pour into the warm crust. Bake for 55 minutes, or until a knife inserted in the center comes out clean. Cool on a wire rack, then chill for at least 2 hours. To make the kiwifruit topping. Peel and thinly slice the kiwifruit. Remove the outer ring from the springform pan. Arrange the kiwifruit in a spiral pattern on top of the cheesecake. Dust with powdered sugar after cutting.
