Method

Crust: Adjust rack to center of oven.  Preheat oven to 350 degrees.  Remove sides of a 9 x 2 1/2 or 3-inch springform pan and set aside.

Place the nuts and sugar in the bowl of a food processor fitted with the metal chopping blade.  Process for about half a minute until fine.  Add the butter and process until well mixed.  Turn mixture out into the bottom of the springform.  With your fingertips (floured if necessary), press the mixture to cover the bottom of the pan evenly.

Bake for 12 to 15 minutes until slightly colored.  With a wide metal spatula, remove from oven very carefully.  Immediately, while crust is hot, attach the sides of the pan.  Set aside to cool completely.

Filling and cake: Sprinkle gelatin over 1/4 cup of water (reserve remaining 3/4 cup water).  Set aside

In a 1-quart, heavy saucepan stir the egg yolks lightly just to mix.  Gradually mix in the reserved 3/4 cup water and the sugar.  Place over moderate heat and cook, stirring constantly, until mixture barely coats a spoon, or reaches 180 degrees on a candy thermometer.  Add gelatin-water mixture and stir to dissolve.  Remove from heat and set aside.

In large bowl of electric mixer beat the cream cheese very well until it is soft and completely smooth.  Beat in the lemon juice and then, very gradually, beat in the warm egg yolk mixture, scraping the bowl with a rubber spatula to keep the mixture very smooth.  Remove from mixer.  Stir in the grated orange rind and set aside to cool completely.

In a chilled bowl  with chilled beaters, whip the cream until it just holds a shape, but is not stiff, and set aside.  Add the salt to the egg whites and beat until they just hold a shape, or are stiff but not dry.

Gradually fold part of the cheese mixture into the whites, then fold all of the whites into the rest of the cheese mixture.  Now gradually fold a a bit of this into the whipped cream and fold the whipped cream into the cheese mixture.  If mixtures aren't completely blended, very gently pour from one bowl to another to insure thorough mixing.

Turn filling into springform pan over baked and cooled crust.  Refrigerate for 7 to 8 hours or overnight.

Cut around sides of cake to release.  Remove sides of pan.  Do not remove cake from bottom of pan.  Place on a folded napkin on a cake platter.  (The napkin will keep the pan from sliding on the plate.)

Note: Make this early in the day for that night and serve it very cold.

8 portions

Reprinted with permission from ©Maida Heatter, Maida Heatter's Book of Great Desserts,  Inducted into the James Beard Foundation Cookbook Hall of Fame, published by Andrews McMeel click for book review

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