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Key Lime Cheesecake

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Ingredients

Units Scale
  • 2 cups Raw cashews
  • 1 cup Raw shelled pistachios (plus chopped pistachios for garnish )
  • 4 tsp Grated lime zest
  • 3/4 cup Fresh lime juice (preferably from key limes )
  • 2/3 cup Unrefined coconut oil (melted and cooled )
  • 1 cup Unsweetened coconut cream or coconut milk
  • 1 cup Honey or pure maple syrup
  • 1/8 tsp Sea salt

Pie Crust

  • 1 1/2 cups Walnut pieces
  • 1/2 cup Pitted dried dates
  • 1/2 tsp Fresh lemon juice
  • 1/2 tsp Pure vanilla extract
  • 1/8 tsp Sea salt

Instructions

  1. Combine all the crust ingredients in a food processor and process until broken down into a rough puree that holds together, leaving small pieces of nuts visible for texture. Transfer the dough to the center of a 10-inch pie plate and loosely form it into a ball (set the processor bowl aside, no need to rinse). Press the dough evenly over the bottom of the pie plate and up the sides (the bottom of a flat dry-measuring cup would be a good tool for the job), but do not make a rim over the top of the plate.
  2. Place the cashews and pistachios in two separate bowls and add warm water to cover by a couple of inches. Cover with dishtowels and leave to soak for at least 4 hours or up to overnight (to shorten the soaking time to 1 hour, use hot water), until the pistachio skins have loosened. Drain the nuts and peel and discard the pistachio skins.
  3. Meanwhile, press the crust into the bottom of a 10-inch springform pan (the bottom of a flat dry-measuring cup would be a good tool for the job).
  4. In a high-speed blender or food processor, combine the drained cashews and pistachios, the lime zest, lime juice, oil, honey, and salt and blend until very smooth, about 3 minutes, stopping to scrape down the sides of the processor bowl if needed. Pour the filling over the crust and smooth it with a rubber spatula. Cover the pan with aluminum foil and freeze until solid, at least 4 hours or up to overnight.
  5. Remove the cheesecake from the freezer about 20 minutes before serving, but do not let it thaw completely (the goal is a semifreddo consistency; if the cheesecake thaws completely, it loses its wonderful silky, rich texture). Run a butter knife along the edges of the springform to loosen it, then remove the springform ring. Run a smooth, sharp knife under hot water and slice the cheesecake, re-warming the blade between slices. Sprinkle the slices with chopped pistachios. Store leftovers in the freezer; remove slices from the freezer about 20 minutes before serving. I like to slice the whole cake, freeze the slices individually and wrap in plastic wrap, and thaw them as needed.

Find it online: https://lailaali.com/easy-summer-dessert-recipes/