Lime Pistachio Cheesecake
From pat2me 16 years ago
- 60 minutes to make
- Serves 12
When planning on making this, I suggest doing the praline topping in advance and keep covered in a good dry place. It will cut your prep time considerably if that step is out of the way.
Ingredients
- pistachio Praline shopping list
- ¾ C sugar shopping list
- 1 ½ T water shopping list
- 1 T light corn syrup shopping list
- ¾ C pistachios (raw, bright green color) shopping list
- Crust shopping list
- 1 ¼ C flour shopping list
- 1 T sugar shopping list
- ½ C unsalted butter, chilled, cut up shopping list
- Filling shopping list
- 4 (8 oz.) pkg cream cheese, room temp shopping list
- 1 1/3 C sugar shopping list
- 2 T flour shopping list
- 4 eggs, room temp shopping list
- 2 T heavy cream shopping list
- 2 t vanilla shopping list
- 1 t almond extract shopping list
- ¼ C fresh lime juice shopping list
- 1 t finely grated lime peel shopping list
How to make it
- Lightly oil baking sheet.
- Place ¾ C sugar, water and corn syrup in medium saucepan; cook over medium high heat, stirring until sugar is dissolved.
- Bring to a boil; boil until syrup begins to turn a rich golden brown,
- brushing sides of pan with water but not stirring.
- Remove from heat; stir in pistachios.
- Immediately spread onto baking sheet; cool until hard.
- Break praline into pieces; coarsely crush with mallet or rolling pin, reserve ½ cup for garnish.
- Pulse remaining praline in food processor until fine.
- Reserve ½ C for crust and ½ C for filling.
- Heat oven to 350
- Wrap bottom and sides of 9“ springform pan with one sheet of wide heavy duty foil.
- Spray bottom of pan with Pam
- Crust
- Place 1 ¼ C flour, 1 T sugar and 1/3 C praline in large bowl or processor,
- Blend.
- Add butter, beat at low speed until pea size crumbs form
- Press evenly into bottom and 1 inch up sides of pan.
- Bake 20 mins or until light brown tinge appears
- Cheesecake
- In another bowl beat cream cheese, 1 1/3 C sugar at low until smooth
- Beat in 2 T flour, add 2 eggs, beat until just blended, add remaining eggs and beat until just blended.
- Scrape down sides of bowl. Beat in cream, vanilla and almond
- Reserve 2 C batter in medium bowl; stir in ½ C praline
- Stir lime juice into remaining batter; pour into crust
- Place in large shallow roasting pan and pour hot tap water halfway up sides
- Bake 40 minutes.
- Carefully slide pan out and pour reserved batter evenly over cheesecake
- Bake 20 minutes or until edges are puffed and dry and center moves slightly but does not ripple
- Remove cake from oven; remove foil and cool on rack (cover with paper towel) about 2 hours to room temp
- Refrigerate, covered at least six hours or up to 3 days before serving
- Sprinkle with reserved praline before serving
- 12 servings
The Rating
Reviewed by 2 people-
So different Pat..Just great.
ahmed1
in Cairo loved it
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Pat this sounds divine! Saved and a 5!
grandmommy
in Nashville loved it
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