Lime Cheesecake with Pistachio Crust

Ingredients:

For the crust:

• 200g digestive biscuits (or graham crackers), crushed
• 100g unsalted butter, melted
• 100g shelled pistachios, finely chopped For the filling:
• 600g cream cheese, softened
• 200g caster sugar
• 200ml sour cream
• 200ml double cream
• 3 large eggs
• Zest of 2 limes
• Juice of 3 limes
• 1 tsp vanilla extract For the topping:
• Zest of 1 lime
• 50g shelled pistachios, roughly chopped Instructions:

1. Prepare the crust:

• Preheat the oven to 180°C (160°C fan/gas mark 4).
• Mix the crushed biscuits, chopped pistachios, and melted butter until well combined.
• Press the mixture firmly into the base of a 23cm springform tin.
• Bake for 10 minutes, then set aside to cool.

1. Prepare the filling:

• In a large bowl, beat the cream cheese and caster sugar until smooth and creamy.
• Add the sour cream, double cream, and eggs, one at a time, mixing well after each addition.
• Stir in the lime zest, lime juice, and vanilla extract until fully incorporated.

1. Bake the cheesecake:

• Pour the filling over the cooled pistachio crust and smooth the top.
• Bake for 50-60 minutes, until the cheesecake is set but still has a slight wobble in the centre.
• Turn off the oven and leave the cheesecake to cool in the oven with the door slightly open.
• Once cooled, refrigerate for at least 4 hours,
  preferably overnight.

1. Prepare the topping:

• Just before serving, sprinkle the lime zest and chopped pistachios over the top of the chilled cheesecake.

1. Serve:

• Carefully remove the cheesecake from the tin and transfer it to a serving plate.
• Slice and enjoy your Lime Cheesecake with Pistachio Crust!