a no bake, cake.

{recipe adapted from nourishing traditions}

Pistachio Lime Cheesecake

1 cup pistachios
1 1/2 cups pitted dates
3 1/2 cups homemade cream cheese
3 eggs separated
1 cup whole milk
2 Tbsp gelatin
1/2 raw honey
1/4 agave nectar
1 Tbsp vanilla
3 Tbsp fresh lime juice
pinch of salt

Begin by blending the dates and pistachios in a food processor until the nuts are chopped and fully blended with the dates. Butter a 9" spring foam pan and press the mixture into the bottom to make the crust. Stir egg yolks and milk into a sauce pan over medium heat. Sprinkle in the gelatin and beat lightly until the gelatin has dissolved. Remove from the heat and set aside. Next combine the cream cheese, honey, agave, and vanilla until smooth. Stir in the yolk mixture and lime juice. Place in the refrigerator and whisk the egg whites and salt to a stiff peak. Fold the egg whites into the cream cheese mixture. Pour the mixture into the pan and top with chopped pistachios for garnish. Return the cake to the refrigerator and chill for several hours. Once cake has set remove from the pan and serve.

This cake has the wonderful sweet, tangy flavor of cheesecake with hints of citrus, while its consistency is light and fluffy like a custardy meringue. I can't wait to play around with some different flavors and nuts for some variations.


1 comment:

  1. This cake looks amazing--love nourishing traditions too!! And--Argentina--that is a dream of mine to visit someday! How wonderful you were able to go :)