- 2 tablespoons pistachios
- 1/2 cup graham cracker crumbs
- 3 tablespoons butter, melted
- 1 (8-ounce) package cream cheese, softened
- 1 (3-ounce) package cream cheese, softened
- 1 (4-ounce) package goat cheese, softened
- 1/3 cup honey
- 2 large eggs
- 1/2 teaspoon grated lime rind
- 1 tablespoon lime juice
- Garnish: fresh raspberries
How to Make It
Pulse 2 tablespoons pistachios in food processor just until finely chopped. Add 1/2 cup graham cracker crumbs and 3 tablespoons melted butter; pulse until well blended. Spoon mixture evenly into 12 lightly greased muffin pan cups; press firmly onto bottoms.
Bake at 325° for 5 minutes. Let cool on wire rack.
Beat softened cream cheese and goat cheese at medium speed with a heavy-duty stand mixer until smooth; gradually add honey, beating until blended. Add eggs, 1 at a time, beating well after each addition. Stir in lime rind and juice; pour batter evenly into prepared muffin pan.
Place muffin pan in a shallow broiler pan. Add hot water to broiler pan to a depth of 1/2 inch (halfway to top of muffin cups).
Bake at 300° for 20 to 25 minutes or until slightly firm in the center. Carefully remove from oven, and let stand in water bath for 10 minutes.
Remove muffin pan from water bath to wire rack, and let cool completely. Cover and chill 8 hours. Let stand at room temperature 1 hour before serving. Run a knife around edges to remove cheesecakes from pan. Garnish, if desired.
Note: To prevent the crumb mixture from getting on your hands, cover your fingers with plastic wrap when you press the mixture into the muffin cups. If you have one, a tart tamp also works well for this.