Ahwahnee Hotel Key Lime Icebox Cheesecake with Pistachio Crust
Why I Love This Recipe
Ingredients You'll Need
2 cups pistachio nuts, shelled
3/8 cup sugar
1/4 cup melted butter
1-1/2 cups whipped cream (whipped to medium peaks, set aside in cooler)
1-1/4 cup cream cheese at room temperature
3/8 cup sugar
6-1/2 oz. white chocolate, melted
3/8 cup key lime juice
1 sheet gelatin softened in ice water (or you can use 1 envelope unflavored gelatin, softened in 1 tablespoon water)
In a food processor, combine pistachios and sugar and grind until fine. Add melted butter and pulse. Test consistency by squeezing a handful of the mixture between your fist. If it does not hold it's shape add a little more butter until it does. Place in the bottom of appropriate mold or pan. Press down until compacted. Set aside.
In a kitchen mixer with paddle attachment, beat cream cheese and sugar on medium speed, scraping once and beating again until smooth.
In a double boiler add the softened gelatin with the key lime juice, melting over low heat.
While mixer is on low speed gradually add the melted white chocolate, scrape and mix. Add key lime juice - gelatin mixture to the cream cheese and sugar mixture. Gradually fold the base mix into the whipped cream. Pour into desired mold and refrigerate for approximately 2 hours before serving.
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