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
Instructions
For the base:
- Grease the bottom and sides of a Ø 24 cm springform cake tin with coconut oil and line the bottom with parchment paper.
- 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.
- 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.
- Preheat the oven to 375°F / 190°C (170°C fan-assisted).
- 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.
- Reduce the oven heat to 350°F / 180°C (160°C fan-assisted).
For the filling:
- 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.
- 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.
- Pour into the prepared cake tin.
- 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.
- 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.
- 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.
- Just before serving, garnish with the sliced lime. Using a clean sharp knife, cut into slice and serve. Enjoy!
- Cover and store leftover cheesecake in the refrigerator for up to 4 days.
Nutrition
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.