Ahwahnee Hotel's Key Lime Icebox Cheesecake with Pistachio Crust

Note from Cheri: This recipe was created by Terry Sheehan, executive chef of Yosemite National Park's fabulous Ahwahnee Hotel. If you've ever visited Disney's California Adventure Amusement Park in Anaheim, California, it's readily apparent that the Ahwahnee served as inspiration for Disney's Californian Resort. But like most copies, the Disney version pales in comparison to the original. You just can't recreate the tangible aura of history the envelops the awe-inspiring Ahwahnee, not to mention the spectacular surroundings created by Mother Nature. Click here for more restaurants, recipes and attractions of Tuolumne County, and Yosemite National Park.

Pistachio Crust: 2 cups pistachio nuts, shelled 3/8 cup sugar 1/4 cup melted butter Cheesecake : 1 1/2 cups whipped cream (whipped to medium peaks, set aside in cooler) 1 1/4 cup cream cheese at room temperature 3/8 cup sugar 6 1/2 oz. white chocolate, melted 3/8 cup key lime juice 1 sheet gelatin softened in ice water (or you can use 1 envelope unflavored gelatin, softened in 1 tablespoon water)

Serves 8 Prepare Crust In a food processor, combine pistachios and sugar and grind until fine. Add melted butter and pulse. Test consistency by squeezing a handful of the mixture between your fist. If it does not hold it's shape add a little more butter until it does. Place in the bottom of appropriate mold or pan. Press down until compacted. Set aside. Prepare Cheesecake In a kitchen mixer with paddle attachment, beat cream cheese and sugar on medium speed, scraping once and beating again until smooth. In a double boiler add the softened gelatin with the key lime juice, melting over low heat. While mixer is on low speed gradually add the melted white chocolate, scrape and mix. Add key lime juice - gelatin mixture to the cream cheese and sugar mixture. Gradually fold the base mix into the whipped cream. Pour into desired mold and refrigerate for approximately 2 hours before serving.