Post by chief_cook2 on Nov 8, 2002 20:07:55 GMT -6
Yield: 1- 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 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 springform and cool.