This makes a wonderful light-as-air cheesecake that would be an ideal ending for a summer meal. The crust is made of ground hazelnuts and almonds bonded with butter and sugar. The filling is almost a mousse, lighted with whipped cream. The cheesecake is “sealed” with broiled brown sugar, much like crème brulee. Lemon sauce intensifies the lemon flavor. Jose Gutierrrez’ fried sweet potato strings make a perfect, and Southern, garnish.
