Directions
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Preheat the oven to 180°C (160°C fan/gas mark 4). In a mixing bowl, combine the crushed biscuits, chopped pistachios, and melted butter. Stir until the mixture is well combined. Press this mixture firmly into the base of a 23cm springform tin to create a solid crust. Bake for 10 minutes, then set aside to cool.
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In a large bowl, use an electric mixer to beat together the softened cream cheese and caster sugar until the mixture is smooth and creamy. Add the sour cream, double cream, and eggs, one at a time, ensuring to mix well after each addition. This process is vital for achieving that tremendous, velvety texture that defines cheesecake. Next, stir in the lime zest, lime juice, and vanilla extract until everything is fully incorporated.
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Pour the luscious filling over the cooled pistachio crust, smoothing the top with a spatula. Bake for 50-60 minutes, until set but still has a slight wobble in the center. Once baked, turn off the oven and leave the cheesecake to cool inside with the door slightly ajar for about an hour. After that, refrigerate it for at least 4 hours, preferably overnight, to let the flavors meld together beautifully.
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Just before serving, sprinkle the zest of 1 lime and the roughly chopped pistachios over the top of the cheesecake for a bright, colorful finish.
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Carefully remove the cheesecake from the springform tin, transfer it to a serving plate, slice into pieces, and enjoy! Each slice promises a tremendous burst of flavor that will surely be a hit.
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