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KEY LIME CHEESECAKE WITH A TOASTED NUT CRUST
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.

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

Norman Van Aken, NORMAN’S, COPYRIGHT 1998