Lime Cheesecake with Pistachio Crust
A delightful summer dessert featuring a zesty lime flavor and a creamy texture, complemented by a crunchy pistachio crust.
Ingredients
For the crust
- 200 g digestive biscuits (or graham crackers), crushed to fine crumbs
- 100 g unsalted butter, melted To create a rich base
- 100 g shelled pistachios, finely chopped For a pleasant crunch
For the filling
- 600 g cream cheese, softened For a smooth texture
- 200 g caster sugar To add sweetness
- 200 ml sour cream To enhance creaminess
- 200 ml double cream For a rich feel
- 3 large eggs As a binding ingredient
- Zest of 2 limes For refreshing aroma
- Juice of 3 limes For tangy flavor
- 1 tsp vanilla extract To add depth to the flavor
For garnish
- Zest of 1 lime For garnishing
- 50 g shelled pistachios, roughly chopped To sprinkle on top
Instructions
Preparation
- Preheat the oven to 180°C (160°C fan/gas mark 4).
- In a medium mixing bowl, combine the crushed digestive biscuits, finely chopped pistachios, and melted butter. Mix until well combined, then press into the base of a 23cm springform tin.
Baking the Crust
- Bake the crust for about 10 minutes until slightly golden, then allow it to cool completely.
Creating the Filling
- In a large bowl, beat the softened cream cheese and caster sugar together until smooth and creamy.
- Gradually add in the sour cream, double cream, and eggs, one at a time, mixing thoroughly after each addition.
- Stir in the lime zest, lime juice, and vanilla extract until fully incorporated.
Baking the Cheesecake
- Pour the creamy filling over the cooled pistachio crust, smoothing the top with a spatula.
- Bake for 50-60 minutes until set with a slight wobble in the center.
- After baking, turn off the oven and leave the cheesecake to cool inside with the door slightly ajar.
Chilling and Serving
- Refrigerate the cheesecake for at least 4 hours, preferably overnight.
- Before serving, sprinkle the remaining lime zest and roughly chopped pistachios on top. Carefully remove from the tin and transfer to a serving plate.
- Slice and enjoy!
Notes
Use a springform pan for easy removal. Allow your cheesecake to chill overnight for the best flavor and consistency. Don’t rush the cooling process to prevent cracking.