Yield:
1 (one) 10-inch cheesecake
For the crust:
1 Cup graham cracker crumbs
3/4 Cup toasted and ground almonds or any nuts
you prefer
1/3 Cup sugar
1 tsp. cinnamon
1 tsp. nutmeg
1/3 Cup of melted sweet butter
Combine all of the above ingredients and press
them firmly into a 10 inch spring form.
For the filling:
1 pound cream cheese
3/4 Cup sugar
4 egg yolks
1 Cup sour cream
1/2 tsp. pure vanilla extract
1/4 Cup key lime juice
Cream the above items in an electric mixer in
the order they are listed, adding one item at a
time.
To lighten the mix:
1/8 Cup sugar
4 egg whites
Beat the egg whites until barely stiff. Fold in
the cream cheese mixture. Pour the mix into the
crust and then bake at 350 for 1 hour. Remove
from the oven and run a thin knife around the
mold to loosen the cheesecake. Release the
spring form and cool.
This recipe is courtesy of Norman Van Aken,
NORMAN’S, COPYRIGHT 1998. You can find a
copy of this recipe at
Chef2Chef.
