Key Lime Cheesecake with Macadamia Nut Crust
Preheat oven to 325 degrees. Cut a round of parchment paper to fit in the bottom of a 9” spring-form pan. Spray pan. Place parchment paper in the bottom and spray. Wrap pan with foil.
Crust
1 ½ cups macadamia nuts ~ finely chopped
1 cup graham cracker crumbs
¼ cup sugar
1 stick butter ~ melted
Combine all ingredients in a medium bowl and stir to combine.
Press mixture into prepared pan. Chill while making filling.
Line the bottom of your springform pan with some parchment paper. Then spray with cooking spray.
Grind up the macadamia nuts.
Combine the crushed nuts, the graham cracker crumbs, the 1/4 cup sugar and the melted butter.
Press into your prepared pan.Filling
2 8-ounce packages cream cheese
3 eggs
1 ¼ cups sugar
2 cups sour cream
5 teaspoons Key Lime juice
2 teaspoons Key Lime zest
In a large mixing bowl, cream cream cheese until lump free.
Add eggs one at a time until well mixed.
Slowly add sugar and mix.
Add sour cream, Key Lime Juice and Key Lime zest.
Mix to combine.
Pour filling into prepared pan.
Place filled pan in a larger pan then add enough hot water to come halfway up the sides.
Bake for 1 – 1 ¼ hours or until center is no longer jiggly.
Remove pan from water and place on a wire rack to cool.
Chill several hours or overnight before serving.
Here's the line-up.
Juice your key limes to yield 5 teaspoons.
Then grate the peel to yield 2 teaspoons.
Cream the cream cheese until smooth
then add the eggs one at a time.
Then add the 1 1/4 sugar and mix well.
Then add the sour cream, Key
Lime juice and zest. Mix well.
Pour into the prepared pan.
Wrap the pan in foil and place
into a larger pan. Add enough hot
water to come up the sides of the pan halfway.
Bake!
Chill and serve!!
