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KEY LIME CHEESECAKE WITH A TOASTED NUT CRUST
Norman Van Aken, NORMAN'S, COPYRIGHT 1998
Key limes are another facet of recipes that distinguish New World Cuisine. We're fortunate to get fresh key limes here in South Florida as well as in Mexico. What is not widely known is that the key lime, citrus aurantifolia is the true lime, while the green Tahitian limes are really an anomalous hybrid of lemon. Talk about turning lemons into lemonade. Marketing genius has turned lemons into limes!

I recommend this cheesecake being served with espresso. The need for a twist of lemon will not be needed, I assure you.

Yield: 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 springform.

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 into 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 springform and cool.

Compass: Can be served with a coulis of fresh berries or any other favorite, fresh fruit.

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