YIELD: 12 servings Chef's tip: for an elegant presentation, prepare the cheese pie in 4" ring molds with ¼" of crust and 1" of filling. Surround the individual pies with shaved ice. Crust: 1½ cup graham cracker crumbs6 Tbsps. brown sugar¼ tsp. salt ⅛ tsp. ground ginger¾ cup toasted hazelnuts, chopped into fine pieces zest of 1 lime6 Tbps. unsalted butter, melted, plus more for lining mold Cheese Filling: 224 grams cream cheese, room temperature112 grams goat cheese, room temperature½ ...
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