Lime & Pistachio Cheesecake

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First time I tried pistachios was after immigrating to the United States. We were introduced to lots new foods, of which, sadly most were crap and highly processed, but pistachio and other types of nuts were in abundance. And while everyone else in the world was enjoying lime, it went under the radar until one day I finally had some tacos with lime wedges on the side. Thank goodness for that! Now, I am happily enjoying lime and pistachios in my deserts.

Lime and Pistachio Cheesecake

Ingredients

For the base:
1/2 cup almond meal
1/2 cup coconut flour
1/3 cup coconut oil
For the filling:
2 cups raw cashews (soaked for at least 4 hours)
1/2 cup coconut milk or cream
1 tablespoon rice malt syrup
1/2 teaspoon vanilla extract
1/2 cup key lime juice
1/4 cup pistachios (finely chopped)

Instructions

1. Preheat the oven to 150繙C.
2. For the base, place the almond meal, coconut flour and coconut oil in a bowl. Rub mixture with your fingertips until rough dough forms. Press the mixture into a springform tin and bake for 15 minutes or until golden. Set aside.
3. For the filling, combine soaked cashews, coconut milk, rice malt syrup, vanilla extract and lime juice in a high speed blender and blend till the mixture is smooth. Pour the filling over the base and place in the freezer to set, about 2 hours.
4. Once set, garnish with pistachios and lime zest.

  • oh, loving this recipe! I bet the cake tastes so good!
    your recipes and pictures are very nice, I織m happy I found your site through Pinterest. :)
    keep up the good work!

    • Ines said:

      That is so sweet of you. It's great feedback and truly is inspirational hearing from other people...there will be lot's more baking :)

  • Francia said:

    Hey there! Looks like a delicious recipe; have never used rice malt syrup, can it be substituted with something else? Thanks for sharing! Beautiful pics btw!

    • Ines | By the Sea said:

      Hi Francia, thank you and thanks for checking out the recipe. It's really easy to make and I think if you used maple syrup it should be fine. Rice malt syrup sometimes goes by the name of organic brown rice syrup if that helps and texture is just like that of honey so technically you could use honey. Maple syrup will be less thick, so I would recommend adding a tablespoon to your cashew filling then giving it a bit of taste to see if it's sweet enough if not add more. If for any chance the texture of the cashew cream goes from creamy to more runny just add more cashews (quickly blanch them in some hot water for a few minutes then add to the blender). I hope that helps and happy baking xx