Recipe: Key Lime Cheesecake with Toasted Nut Crust (Norman Van Aken)

KEY LIME CHEESECAKE WITH TOASTED NUT CRUST

"I recommend serving this cheesecake with espresso. However, a twist of lemon will not be needed for the coffee, I assure you. You can serve this cheesecake with a coulis of fresh berries or your favorite fresh fruit."

FOR THE 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

FOR THE FILLING:
3/4 cup plus 2 tablespoons sugar
2 packages (8 ounces each) cream cheese, softened
4 eggs, separated
1 cup sour cream
1/2 teaspoon pure vanilla extract
1/4 cup fresh Key lime juice (or bottled 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.

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.

*Bottled Key lime juice is widely available at gourmet food stores.

Makes 1 (10 inch) cheesecake (8 to 10 servings)
Source: Norman's New World Cuisine by Norman Van Aken