Lime Cheesecake with Pistachio Crust

Indulge in the exquisite flavours of this Lime Cheesecake with Pistachio Crust. This delightful dessert offers a harmonious blend of rich creaminess and zesty lime flavours, perfectly complemented by a homemade oat-pistachio crust infused with tropical hints of coconut oil. Plus, this easy cheesecake recipe is hassle-free and doesn’t call for a water bath! Prepare it in advance—allow several hours or even a day—as the cheesecake requires time to cool to room temperature for optimal setting.

Simple Lime Cheesecake Recipe

This easy-to-follow recipe requires minimal hands-on time, divided into two phases: preparing the crust and crafting the creamy filling. Begin by pressing a luscious blend of pistachios, oats, honey, and coconut oil into a 24-cm springform cake tin. After cooling and baking the crust, swiftly whip up the smooth filling—a delightful fusion of cream cheese, lime juice, zest, sugar, cream, and eggs. After pouring the cheesecake filling onto the prepared crust, bake until it sets. Take your time to let it cool before indulging—it’s absolutely worth the wait with its delicious flavour!

Expert Tips for Baking the Perfect Cheesecake

Use Room Temperature Ingredients: Ensure all chilled ingredients, including cream cheese, cream, and eggs, reach room temperature before starting the recipe. This prevents lumps, ensuring a smooth batter, and promotes even incorporation without over-mixing.

Add Eggs Last and Avoid Over-Beating: To maintain the cheesecake’s texture, add eggs last and beat them in gently. Over-beating can introduce air bubbles, resulting in cracks. Keep the mixer on low speed and beat until just combined.

Let it Bake Undisturbed: Avoid opening the oven while the cheesecake bakes to maintain a stable baking temperature. Wait until it’s nearly done before checking on it to prevent temperature fluctuations.

Release the Crust from the Springform: After baking, allow the cheesecake to stand for 10 minutes, then gently loosen the crust by running a knife around the inside of the springform pan. This prevents cracks caused by pulling as the cheesecake cools and may shrink.

Cool Fully at Room Temperature: Allow the cheesecake to cool completely at room temperature, which may take several hours. Cooling it in the fridge may cause cracks due to the drastic temperature change. Another way to help prevent cheesecake cracks is to let it initially cool inside the oven. When the cheesecake is done baking, turn the oven off, fully open the oven door, and leave the cheesecake inside for 1 hour.

Following these steps ensures your lime cheesecake with pistachio crust turns out perfectly every time!

Looking for other cake ideas?

Try one of these delicious dessert recipes:

• Oma’s Apple Crumble
• Jam Swirl Yogurt Cake
• Almond Cake with Lemon and Ricotta
• Sweetheart Lemon-Lime Yoghurt Cake

5 from 1 vote

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Lime Cheesecake with Pistachio Crust

Creamy lime cheesecake with brightness of lime and hints of the tropics from a oat-pistachio crust made with coconut oil. Simple to make, no water bath required!

Course Dessert

Category American

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Cooling time 4 hours

Servings 12

Calories 417 kcal

Autor Elle

Ingredients

For the crust:

• 1 cup fine-cut rolled oats (100 g)
• 4 tablespoons white spelt flour (40 g)
• 1/3 cup unsalted pistachios (50 g)
• 1/2 teaspoon fine sea salt
• 1 tablespoon runny honey
• 5 tablespoons coconut oil, melted (75 g)
• 2 tablespoons water

For the filling:

• 1 x package organic vanilla sugar (8 g)
• 2/3 cup organic beet sugar or raw cane sugar (150 g)
• 3 tablespoons corn starch
• 800 g cream cheese, room temperature
• 100 ml heavy cream or heavy whipping cream, room temperature
• 4 tablespoons freshly squeezed lime juice, (about three limes)
• 1/2 teaspoon finely grated lime zest, from an organic lime
• 2 large eggs, room temperature

Optional garnish:

• 2 limes, thinly sliced

Method

For the base:

1. Grease the bottom and sides of a Ø 24 cm springform cake tin with coconut oil and line the bottom with parchment paper.

2. In a food processor, combine the oats, flour, pistachios, salt and pulse to create a coarse flour. Add the honey, coconut oil, and pulse a few times to combine. Add the water, 1 tablespoon at a time, and pulse until the mixture just begins to hold together.

3. Transfer the mixture to the prepared cake tin and press the crust into the bottom and just barely up the sides, into a thin, even layer. Chill in the for at least 1 hour.
4. Preheat the oven to 375°F / 190°C (170°C fan-assisted).
5. Pierce the bottom of the crust a few times with a fork and bake just until golden brown, (12-14 minutes). Transfer to a cooling rack and let cool while you prepare the filling.
6. Reduce the oven heat to 350°F / 180°C (160°C fan-assisted).

For the filling:

1. Using a handheld or stand mixer fitted with a paddle attachment, beat together the sugars, starch, cream cheese, cream, lime juice and zest on medium-high speed in a large bowl until the mixture is smooth, about 2 minutes.

2. Add the eggs, one at a time, beating after each addition, on low speed, until JUST blended. Do not over mix!

   TIP: To help prevent the cheesecake from cracking as it cools, avoid over-mixing the batter as best you can. I like to lightly break each egg with a fork before adding it to the batter, so that it quickly incorporates. If using a stand mixer, be sure to scrape the bottom and sides of the bowl, after each addition.

3. Pour into the prepared cake tin.
4. Transfer to the preheated oven and bake on the middle rack for 50-55 minutes, until centre is almost set. Transfer to a cooking rack.
5. Once the cheesecake has cooled for about ten minutes, run a knife around the edge of the pan. This will ensure nothing is sticking to the inside rim which may cause the cake to split.
6. Let stand at room temperature, uncovered, for several hours, until fully cooled. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.
7. Just before serving, garnish with the sliced lime. Using a clean sharp knife, cut into slice and serve. Enjoy!

8. Cover and store leftover cheesecake in the refrigerator for up to 4 days.

Notes

• Equipment needed: Springform Ø 24 cm (yields 10-12 pieces)
• Room Temperature Ingredients: Before starting, bring all cold ingredients to room temperature. Room temperature ingredients blend smoothly, minimising over-mixing. Over-mixing introduces air bubbles, leading to cracks. Mix lightly when adding eggs, stopping once incorporated.
• Baking Technique: Bake until the outer ring is fairly firm, while the inner circle jiggles slightly. If cracks appear, remove from the oven immediately. The cheesecake will firm up as it cools gradually to room temperature.
• Release Method: After 10 minutes of cooling, gently run a knife around the cheesecake's edge to prevent cracking from temperature changes. Alternatively, cool the cheesecake in the turned-off oven with the door open for 45-60 minutes before transferring to a cooling rack for complete room temperature cooling.

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