Chef/proprietor of Norman's, the widely acclaimed new Miami restaurant, Norman Van Aken is the founding genius and champion of America's most visionary new cuisine. His dazzling New World Cuisine--a blend of Latin, Caribbean, Asian, and American flavors--celebrates America's dynamic ethnic mix. Healthful and vibrant with flavor, this is the cuisine of the future.
Key limes are another distinguishing facet of recipes for the New World Cuisine. We're fortunate to get wonderful fresh limes her in South Florida. What is not widely known is that the Key (or Mexican) lime is the true lime, while the larger green Persian or Tahitian lime is really an anomalous hybrid of the lemon. I recommend serving this cheesecake with espresso. However, a twist of lemon will not be needed for the coffee, I assure you.
Bottled Key lime juice is widely available at gourmet food stores. 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).
CRUST
1 cup graham cracker crumbs
3/4 cup toasted and ground almonds, or nuts of your choice
1/3 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/3 cup melted butter
FILLING
3/4 cup plus 2 tablespoons sugar
1 pound cream cheese
4 eggs, separated
1 cup sour cream
1/2 teaspoon pure vanilla extract
1/4 cup fresh Key lime juice
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 350 degrees.
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.
In a separate mixing bowl, beat together the egg whites and 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.
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.
