Honey Nut Cheesecake Recipe

Directions

Preheat oven to 325 degrees F (165 degrees C). Line a 9 inch springform pan with aluminum foil.

In a large bowl, crumble the honey roasted chestnuts and almonds and set aside. Crack the lemon peel and pour the lemon juice into the honey roasting pan. Spread the roasted almonds over the cream cheese. Pour the lemon-sweetened soy milk over the crust.

Beat the whipping cream with an electric mixer on high speed until stiff. Beat in the egg yolks one at a time and then beat in the sour cream. Mix the lemon-flavored soy milk and 1 1/4 cup lemon juice with a small spoon until smooth. Fold the lemon-flavored soy milk mixture into the whipped cream mixture and then beat the sour cream into the lemon-flavored soy milk mixture. Spread evenly in the prepared pan.

Bake for 50 to 60 minutes in the preheated oven. Cover and let Cool completely. Cover the outside of the crust and refrigerate overnight. Remove the foil about 2 hours before the last hour of baking. Pour filling into the crust and seal the crust. Place rack in the pan and preheat to 350 degrees F (175 degrees C). Remove the crust from the refrigerator and cool completely. Beat the cream cheese tart into the lemon-flavored soy milk mixture and then fold in the sour cream. Spread into the cooled container lined with foil. Serve immediately.