-CRUST-
1 c Graham cracker crumbs
3/4 c Toasted ground almonds
1/3 c Sugar
1 ts Cinnamon
1/3 c Melted butter
FILLING
3/4 c Sugar; plus
2 tb Sugar
1 lb Cream cheese; at room
-temperature
4 Eggs; separated; at room
-temperature
1 c Sour cream; at room
-temperature
1/2 ts Vanilla extract
1/4 c Unsweetened passion fruit
-juice
CRUST: Mix crumbs, almonds, sugar, cinnamon and butter in 1-quart mixing
bowl until thoroughly combined.
Spread evenly in greased 10-inch springform pan, the base of which has been
wrapped on outside with foil to prevent leakage. Using plastic wrap,
compress mixture firmly and evenly over bottom and about 1 inch up sides of
pan. Set aside.
FILLING: Mix 3/4 cup sugar and cream cheese on low speed of electric mixer
until creamy, about 1 minute. Add egg yolks and mix 5 minutes. Add sour
cream and mix 1 minute. Add vanilla and passion fruit juice and mix until
blended, about 15 seconds.
Beat egg whites to soft peaks in separate bowl. Add remaining 2 tablespoons
sugar and continue beating until just firm but still moist. Fold into cream
cheese mixture.
Pour filling into prepared pan, then spread evenly. Place on baking sheet
and bake at 350 degrees until lightly browned, about 1 hour. Loosen
cheesecake from sides of pan with thin, flexible knife. Let rest 10
minutes. Carefully release sides of springform pan. Cool at room
temperature, then cover and refrigerate until well chilled, preferably
overnight.
To serve, dip sharp knife into hot water and cut into wedges. Serve
chilled.
[Yield: 12 to 14 servings. Each of 14 servings: 359 calories; 209 mg
sodium; 115 mg cholesterol; 26 grams fat; 26 grams carbohydrates; 7 grams
protein; 0.57 gram fiber.]
*REF: GOOD COOKING, “New World Fusion,”
Yields
14 Servings