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Florida Chiffon Cheesecake

Pecan Crust:

1 1/4 cups pecans, finely ground in food processor
2 Tbsp sugar
2 Tbsp melted butter

 
Preheat oven to 325.  Put nuts, melted butter, and sugar in foodprocessor.  Process until finelyground.  Press the mixture onto bottom of9” or 10” spring form pan evenly.  Bakefor 12 – 15 minutes until slightly browned. Cool completely.
 

Filling:

1 envelope Knox gelatin
1/4 cup cold water
1/3 cup cold water
3 eggs, separated
2/3 cup sugar
2-8 oz pkgs cream cheese, room temperature
1/2 cup freshly squeezed lemon juice
Finely zested rind of 2 lemons
1 cup heavy cream
1/2 tsp. lemon extract, if desired (I buy it at WilliamsSonoma)

Sprinkle gelatin over 1/4 cupwater (reserve remaining 1/3 cup water). Set aside

In heavy saucepan, stir the eggyolks just to mix and add 1/3 cup water and sugar.  Place over low heat and cook, stirringconstantly until mixture barely coats a spoon or reaches 190 degrees on a candythermometer.  Add gelatin/water mixtureto egg yolks and stir to dissolve. Remove from heat and strain.

In large bowl of mixer beat creamcheese until soft and completely smooth. Beat in the lemon juice and slowly add the warm egg yolk mixture,scraping the bowl with a rubber spatula, keeping the mixture smooth.  Stir in grated lemon rind and extract andcool completely (I put it in the refrigerator for about 20 minutes).

 Add pinch of salt to the eggwhites and beat until they just hold a shape or are stiff but not dry.  In a chilled bowl, whip the cream until itjust holds a shape, but is not stiff.

Gradually fold part of the cheesemixture (about 1/4) into the whites, then fold all the whites into the rest ofthe cheese mixture.  Gradually fold someof this mixture into the whipped cream and then fold the rest of the whippedcream into the cheese mixture.  Ifmixtures aren’t completely blended. Very gently pour from one container toanother to ensure thorough mixing.

Pour mixture onto cooled crust in spring-form pan.  Refrigerate overnight.  Cut around the sides of the pan andrelease.  Should be served very cold.





Phyllis Chinn
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