[Homemade] Key Lime Cheesecake, Mac Nut Crust

Key Lime Cheesecake, Mac Nut Crust

375g macadamia nuts
70g butter

3/4 cup key lime juice
1 tablespoon key lime zest
3 eggs
3 8oz cream cheese. 735g
3/4 cup of sugar
1/2 teaspoon of vanilla extract

Let cream cheese, butter, and eggs get up to room temperature.
Preheat oven to 325 degrees.

Crust:
Using a food processor, grind nuts until they are a fine add in butter, throughly mix.
Put nut mixture into a lightly greased springform cheesecake pan. Coat the sides of the pan first, then use the rest of the crust to completely cover the bottom of the pan.
With a 9” pan the crust should go up about 2”

Filling:
Combine cream cheese and sugar into a mixer, mix throughly with the flat beater. 
In a small bowl, beat the eggs, then add vanilla and juice, stir until well blended.
Add the egg mixture into the mixer, use the flat blade till they are thoroughly mixed then switch to the wire whip, whip on high speed for a couple of minutes.
Pour this mixture into the crust.

Put the cheesecake onto the middle rack, and reduce the temperature to 300 degrees.

Bake for 52 minutes. 

When done turn off the oven and prop the door open just an inch. This will allow the cheesecake to cool down slowly, creating the perfect texture.

After 30 minutes, remove the cheesecake from the oven and allow to cool to room temperature, chill it for several hours in the refrigerator.