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:
- 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.
- 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.
- 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.
- Prepare the topping:
- Just before serving, sprinkle the lime zest and chopped pistachios over the top of the chilled cheesecake.
- Serve:
- Carefully remove the cheesecake from the tin and transfer it to a serving plate.
- Slice and enjoy your Lime Cheesecake with Pistachio Crust!