For the Crust:

2½ cups MASECA® corn masa flour
½ cup sugar
2 eggs
2½ sticks  butter

For the Filling:

4 eggs
Zest from two limes
2 cups cream cheese
1 can condensed milk
1½ tablespoons unflavored gelatin
½ cup water
2 cups whipping cream
1/3 cup lemon juice
1/3 cup sugar

Preheat oven to 320°F (160°C).

For the Crust

Mix eggs, sugar and butter in a blender and slowly incorporate MASECA®. Whisk until moistened.

Roll out dough on a floured surface taking care not to make the layer too thin. Pat mixture evenly onto the bottom and ½ inch up the sides of a buttered Springform pan. Bake crust in the middle of a pre-heated oven for 20 minutes. Cool completely.

Filling

Soften unflavored gelatin in ½ cup of water and heat slightly until liquid.

In small bowl, combine cream cheese and condensed milk; beat well. Add eggs, sugar, whipped cream, lemon juice, and lime zest. Add ½ cup softened unflavored gelatin and beat mixture until smooth and well blended.

Fill crust and refrigerate for 90 minutes or until cheesecake is firm.

Yield: 12 servings
Tip: Use blackberry sauce or your favorite fruit sauce for topping.
Preparation time: 2 hours