1 1/2 T butter
3 cups cookie crumbs (graham cracker crumbs or shortbread crumbs or ground of nuts of preference)
2 1/4 c mascarpone
Finely grated rind and juice of 2 (key)limes
1/2 c sugar
2 large eggs, separated
Grease the base of a large (about 10″) spring-form pan and line with parchment paper
Melt the butter in a pan (low heat) and stir in the crushed cookie crumbs.
Line the pan with the crumbs, pressing up to about 1/4 inch up the sides.
Beat the cheese, lime rind and juice, sugar and egg yolks till very smooth.
Whisk the egg whites until stiff and fold into the cheese mixture.
Pour mixture over into the prepared pan and bake in a preheated over (350F, 180C) for 35-45 minutes, or just set.
It will crack – it’s okay they can be sealed with a bit of mascarpone while the cheesecake is still hot