Recipe

Lime Pistachio Cheesecake Recipe

	Pat2me / All my dishes 2 months, 4 weeks ago 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. Prep:60m Cook:60m Servings:12	Pat2me
	creamy lime praline

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Ingredients

Pistachio Praline

¾ C sugar

1 ½ T water

1 T light corn syrup

¾ C Pistachios (raw, bright green color)

Crust

1 ¼ C flour

1 T sugar

½ C unsalted butter, chilled, cut up

Filling

4 (8 oz.) pkg cream cheese, room temp

1 1/3 C sugar

2 T flour

4 eggs, room temp

2 T heavy cream

2 t vanilla

1 t almond extract

¼ C fresh lime juice

1 t finely grated lime peel

Directions

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

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Comments

artichokehearts 2 months, 4 weeks ago said:
Very interesting. I persoanlly have never have lime and pistachio together. Worth a shot! Thank you :)

wynnebaer 2 months, 4 weeks ago said:
Love it.:)

grandmommy 2 months, 4 weeks ago said:
Pat this sounds divine! Saved and a 5!

ahmed1 2 months, 4 weeks ago said:
So different Pat..Just great.

debra47 2 months, 3 weeks ago said:
Wow! How did I miss this one? My favorite dessert is cheesecakes and I always like making new ones. I am just now bookmarking. Thanks for posting.

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