Categories: Cheesecake, Dessert
Ingredients
- Crust:
- 1 cup graham cracker crumbs
- 1/4 cup chopped pistachio nut
- 1/4 cup unsalted butter, melted
- Filling:
- 4 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 4 eggs
- 1/4 cup rum
- 2 teaspoons lime zest
- 2 teaspoons lemon zest
- 3 tablespoons fresh lime juice
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch
- Topping:
- 1/2 cup sour cream
- 1 1/2 tablespoons sugar
- 1/2 teaspoon lemon zest
- 1/2 teaspoon lime zest
- Decoration:
- 1/3 cup chopped pistachio nuts
Directions
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Preheat oven to 350°; grease a 9-inch springform pan (with 3 inch sides).
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Make the crust: in a bowl, combine the graham cracker crumbs, nuts, and butter; press mixture into bottom of pan and freeze.
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Make the filling: In a large mixer bowl, beat cream cheese and sugar on med-high for 3 minutes.
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Add eggs, one at a time, beating after each addition.
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Stir in rum, zests, juices, and cornstarch.
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Pour over frozen crust; bake for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
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Cool on the counter for 10 minutes (do not turn off the oven); the cake will sink slighlty.
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Topping: in a bowl, combine the sour cream, sugar, and zests; pour into center of cooled cake and spread to edges.
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Bake 5 minutes.
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Cool on a rack for 2 hours; cover with plastic wrap and refrigerate for 6 hours before decorating.
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Decoration: sprinkle pistachios in a 1-inch border around top of cake.