Mix graham cracker crumbs, sugar, cinnamon and
butter. Press onto the bottom and about 2 inches up
the sides of the pan.
Preheat oven to 350°F.
Grate 1 teaspoon of lemon peel. Grate 1 teaspoon of
lime peel. Place in a bowl with cream cheese and
beat at medium speed until creamy. Add 1 1/8 cups
sugar, eggs and salt. Beat at medium speed for 10
minutes. Pour batter into the pan and bake for 45
minutes, or until set. Let cool in the pan for 20 minutes.
Beat sour cream with 2 tablespoons sugar and vanilla
for 1 minute, or until sugar is dissolved. Pour over the
cheesecake and spread evenly over the top. Bake for
an additional 15 minutes.
Let cool in the pan for 30 minutes, then refrigerate
until chilled.
Remove cake from the pan and top with fruit and
whipped cream, if desired. Makes 10 servings.
CRUST
1 cup graham
cracker crumbs
3 tablespoons sugar
1/2 teaspoon ground
cinnamon
3 tablespoons butter,
melted
1 large fresh lemon
2 fresh limes
3 8-ounce packages cream
cheese, softened
1 1/8 cups plus
2 tablespoons
sugar, divided
5 large eggs
1/4 teaspoon salt
1 1/2 cups sour cream
1/2 teaspoon
vanilla extract
Lemon Lime Cheesecake
Bee Sweet Citrus/Market Source
Preheat oven according to piecrust package directions.
Line a 9-inch tart shell with piecrust. Bake as instructed
for a single-crust pie until golden.
Pour 2 cups pistachio kernels and the sliced almonds
over the crust in a single layer. Chop the remaining
cup of pistachios; set aside.
Preheat oven to 350°F.
In a heavy saucepan over medium heat, melt butter
with brown sugar, corn syrup, half-and-half and
vanilla. Bring to a boil, stirring constantly. Pour the
hot mixture over the pistachios and almonds.
Bake for 10 minutes, or until bubbly and golden. Let
cool on a rack.
When cool, drizzle with melted chocolate and garnish
with chopped pistachios. Makes 12 servings.
1 refrigerated ready-made piecrust
3 cups Kirkland Signature
pistachio kernels, divided
1 cup sliced almonds
5 tablespoons butter
3/4 cup light or dark
brown sugar
1/3 cup dark corn syrup
2 tablespoons
half-and-half
1/2 teaspoon vanilla extract
1/4 cup chocolate
chips, melted
Pistachio Tart
Kirkland Signature/Paramount Farms
