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Key Lime Cheesecake with Toasted Nut Crust

Source of Recipe


From "Norman's New World Cuisine" by Norman Van Aken






List of Ingredients



• -- Crust --
  
• 1 cup graham cracker crumbs
  
• 3/4 cup toasted and ground almonds (or nuts of your choice)
  
• 1/3 cup sugar
  
• 1 tsp ground cinnamon
  
• 1 tsp ground nutmeg
  
• 1/3 cup melted butter
  
• .
  
• -- Filling --
  
• 3/4 cup plus 2 Tbsp sugar
  
• 1 lb. cream cheese
  
• 4 eggs, separated
  
• 1 cup sour cream
  
• 1/2 tsp vanilla extract
  
• 1/4 cup fresh Key lime juice
  






Instructions



1. To prepare the crust: Thoroughly combine all the ingredients in a 10-inch springform pan and press firmly to mold over the bottom and up the sides. Preheat the oven to 350º F.
   
   
2. To prepare the filling: Cream together 3/4 cup of sugar and the cream cheese in the bowl of an electric mixer. Add the egg yolks and mix for 5 minutes. When incorporated, add the sour cream and blend. Then add the vanilla and lime juice, and mix until blended.
   
   
3. In a separate mixing bowl, beat together the egg whites and the remaining 2 tablespoons of the sugar until just stiff. Fold into the cream cheese mixture. Pour the filling into the prepared crust and bake in the oven for 1 hour.
   
   
4. Remove the cheesecake from the oven and run a thin knife around the inside edges to loosen the cheesecake. Let rest for 10 minutes, and then carefully release the springform and allow to cool before serving.
   
   You can serve this cheesecake with a coulis of fresh berries or your favorite fresh fruit.
   
   Yield: One 10-inch cheesecake
   (8 to 10 servings)
   
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   AUTHOR'S NOTE: "I recommend serving this cheesecake with espresso."