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Lime Cheesecake with Pistachio Crust
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California Grown citrus adds a zesty zing to this Lime Cheesecake recipe. Even better – the nutty pistachio crust is incredibly delicious.
This recipe for lime cheesecake squares is straight from the pages (and the cover!) of Pistachio: Sweet and Savory Recipes Inspired By World Cuisine, a must-have cookbook for pistachios lovers.
Why we love this lime cheesecake recipe
Bright with the flavor of aromatic limes and grounded by a dense, rich pistachio crust, these light and airy cheesecake squares answer the call for a special-occasion dessert. Cut into smaller squares, this satisfying sweet makes a lovely addition to an afternoon tea or coffee get-together. The pistachio crust can also be used to make custard-based fruit tarts, such as blackberry or apricot.
When are limes in season in California?
In the Golden State, limes are in season from October through March.
Want to order a copy of the cookbook?
Love CA GROWN pistachios? Pistachio: Sweet and Savory Recipes Inspired By World Cuisine features 60 delectable new recipes. We have a feeling you’ll love this cookbook from Georgeanne Brennan and Barbara Bryant!
Who is Georgeanne Brennan
Crushing on this creamy cheesecake? It’s the handiwork of the one and only Georgeanne Brennan, an award-winning cookbook author (and farmer!) based in Winters, California. Georgeanne’s specializes in finding creative ways to showcase garden-fresh produce.
Check out this fabulous recipe for Almond Crumble Coffee Cake that Georgeanne shared with our friends at California Prunes. It’s the perfect way to start your day!
Anything look familiar?
Our friends at Keenan Farms opened their doors to the team that produced this cookbook! Pistachios: Savory & Sweet Recipes Inspired by World Cuisines features imagery from their Central California farm!
Lime Cheesecake with Pistachio Crust
Ingredients
For the crust:
- 3/4 cup pistachio meal
- 6 tablespoons sugar
- 3/4 cup all-purpose flour
- 4 tablespoons cold unsalted butter cut into 1/2-inch (12-mm) chunks
For the filling:
- 4 large eggs
- 2 limes
- 1 cup sour cream
- 1/2 teaspoon pure vanilla extract
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon fine sea salt
- 8 ounces regular cream cheese at room temperature, cut into 6 or 7 pieces.
- 8 ounces regular Neufchâtel cheese at room temperature, cut into 6 or 7 pieces.
For the topping:
- 1/2 to 2/3 cup sour cream
- 3 thin lime slices
- 1/2 cup pistachios chopped
Instructions
- Preheat the oven to 300°F (150°C). Line the bottom and two sides of an 8-inch (20-cm) square baking dish with a sheet of aluminum foil, pressing it in firmly and allowing a 2-inch (5-cm) overhang on both sides. Line the baking dish with a second sheet of aluminum foil in the opposite direction (perpendicular to the first sheet), again allowing a 2-inch (5-cm) overhang on both sides.
- Make the crust: In a bowl, whisk together the pistachio meal, sugar, and flour until well blended. Scatter the butter over the pistachio-flour mixture and, using your fingers or a pastry blender, work in the butter until the mixture is somewhat crumbly. Gather the dough into a tight ball.
- Transfer the dough to the prepared baking dish. Using your fingers, press the dough firmly and evenly onto the bottom of the dish. Set aside.
- Make the filling: Set two large bowls side by side. Separate the eggs, dropping the whites into one bowl and the yolks into the second bowl.
- Grate the zest from two limes and squeeze 2 tablespoons of juice into the bowl with the yolks. Add the sour cream, vanilla, sugar, flour, and salt. Using an electric mixer, beat on medium speed until smooth.
- Add the cream cheese, a few pieces at a time, and beat until smooth. Then add the Neufchâtel the same way, again beating until smooth.
- Using clean beaters, beat the egg whites on high speed until stiff peaks form. Fold the egg whites, a little at a time, into the sour cream mixture. Pour or spoon the mixture into the prepared baking dish. Lift the baking dish and then gently tap it on the work surface to settle the filling. Using a rubber spatula, smooth the surface.
- Bake the cheesecake until the center barely jiggles when the dish is shaken and a toothpick inserted into the center comes out almost clean, about 1 hour. Turn off the oven, crack the oven door, and leave the cake in the oven to cool for 1 hour longer.
- Transfer the cake to a wire rack and let cool completely. Grasping the edges of the bottom layer of foil in both hands, lift the cheesecake out of the pan and place it on a work surface.
- Top the cake: Using a rubber spatula, spread the top of the cake evenly with the sour cream. Have ready a tall glass of hot water. Dip a sharp knife into the hot water, dry the blade, and cut the cake into 9 equal pieces, rinsing the knife in the hot water and drying it after each cut. Cut the lime slices into quarters; you’ll need only 9 quarters. Garnish each cake square with a lime quarter, then sprinkle with the pistachios.
- Use an offset spatula to transfer the cheesecake squares to a platter. Serve immediately, or cover loosely with plastic wrap and refrigerate for up to 2 days.
Notes
Nutrition
Love this Lime Cheesecake recipe? Try these desserts next
Pistachio Cupcakes with Raspberry Buttercream
Rachel Dunston‘s Pistachio Cupcakes are a revelation. The cupcakes are a perfect balance of sweet and savory notes. Then, a raspberry buttercream swirl adds a gorgeous pop of color and flavor. But do these beauties taste as good as they look? You betcha.
Fresh Cherry Cheesecake
Listen up folks – this is the best recipe for Cherry Cheesecake on the internet. We start with a pistachio + graham crackers crust and then add in a luscious creamy filling. The piece de resistance, however, is the fresh cherry sauce – which absolutely must be made with fresh California grown cherries.
Kiwi Bread with Lime Glaze
Looking for another delicious dessert that showcases winter produce? Try our friend Kate‘s Kiwi Bread with Lime Glaze. The term “bread” here is used loosely. Sweetened with CA GROWN kiwis, this lovely loaf tastes more like a cake!
Gluten-Free Pistachio Tart Crust
Want to make this dessert gluten-free? Make your Lime Cheesecake using G-Free Foodie‘s Pistachio Tart Crust!
Cookbook photography credit: Robert Holmes for Pistachio: Savory & Sweet Recipes Inspired by World Cuisines, Cameron Books