Lime Pistachio Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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 |
3/4 c sugar |
1 1/2 t water |
1 t light corn syrup |
3/4 c pistachios (raw, bright green color) |
crust |
1 1/4 c flour |
1 t sugar |
1/2 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 |
1/4 c fresh lime juice |
1 t finely grated lime peel |
Directions:
1. Lightly oil baking sheet.
2. Place 3/4 C sugar, water and corn syrup in medium saucepan; cook over medium high heat, stirring until sugar is dissolved.
3. Bring to a boil; boil until syrup begins to turn a rich golden brown,
4. brushing sides of pan with water but not stirring.
5. Remove from heat; stir in pistachios.
6. Immediately spread onto baking sheet; cool until hard.
7. Break praline into pieces; coarsely crush with mallet or rolling pin, reserve 1/2 cup for garnish.
8. Pulse remaining praline in food processor until fine.
9. Reserve 1/2 C for crust and 1/2 C for filling.
10. Heat oven to 350
11. Wrap bottom and sides of 9“ springform pan with one sheet of wide heavy duty foil.
12. Spray bottom of pan with Pam
13. Crust
14. Place 1 1/4 C flour, 1 T sugar and 1/3 C praline in large bowl or processor,
15. Blend.
16. Add butter, beat at low speed until pea size crumbs form
17. Press evenly into bottom and 1 inch up sides of pan.
18. Bake 20 mins or until light brown tinge appears
19. Cheesecake
20. In another bowl beat cream cheese, 1 1/3 C sugar at low until smooth
21. Beat in 2 T flour, add 2 eggs, beat until just blended, add remaining eggs and beat until just blended.
22. Scrape down sides of bowl. Beat in cream, vanilla and almond
23. Reserve 2 C batter in medium bowl; stir in 1/2 C praline
24. Stir lime juice into remaining batter; pour into crust
25. Place in large shallow roasting pan and pour hot tap water halfway up sides
26. Bake 40 minutes.
27. Carefully slide pan out and pour reserved batter evenly over cheesecake
28. Bake 20 minutes or until edges are puffed and dry and center moves slightly but does not ripple
29. Remove cake from oven; remove foil and cool on rack (cover with paper towel) about 2 hours to room temp
30. Refrigerate, covered at least six hours or up to 3 days before serving
31. Sprinkle with reserved praline before serving
32. 12 servings
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