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Key Lime Cheesecake
Crust:
· 1 cup toasted almonds , finely chopped
· 1/2 cup finely chopped pecans
· 1/2 cup butter, melted
Filling:
· 1 cup sugar
· 2 lbs. cream cheese (or reduced fat cream cheese) , softened
· 1/2 tsp ground nutmeg
· 4 egg yolks
· 1/4 cup Key Lime Juice* or freshly squeezed lime juice
Preheat oven to 350°.
1. Mix crust ingredients together and press into the bottom and halfway up the sides of a 9 inch
springform pan
2. Beat sugar and cream cheese until smooth. Add yolks, one at a time, and beating after each
addition. Beat mixture another 3 min. Add key lime juice and beat to incorporate.
3. Pour into prepared crust . Place on top rack of oven. Place a pan of water on the lower rack.
Bake cheesecake for 45 minutes or until a knife inserted into the center comes out clean.
Cool completely at room temperature and chill at least 2 hours before serving.
Serve with a dollop of whipped cream and a slice of lime for garnish.
Serves 8
*Available in many grocery stores.
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