Key Lime & Fresh Goat Cheese Cheesecake

Tangy, creamy, goat cheese. Refreshing key lime juice. Crunchy and nutty graham cracker-pistachio crust. Need we say more?

Firefly Farms Seal
Key Lime Pie


  • 2 cups graham cracker crumbs
  • 1 cup chopped pistachios
  • 2/3 cup melted butter
  • 2 8 oz packages cream cheese, room temperature
  • 2 Fresh Goat Cheese logs, room temperature
  • 1 cup sugar
  • 1 cup sour cream
  • 3 eggs
  • 1 tablespoon cornstarch
  • ¼ cup heavy cream
  • 1 cup key lime juice
  • fresh raspberries for garnish


  1. Preheat oven to 350° Fahrenheit. In a mixing bowl, combine the crumbs, pistachios, and butter together. Press the mixture into a 10-inch spring form pan. Allow the crust to come up the sides of the pan.
  2. In a food processor, combine the cream cheese, Fresh Goat Cheese, sugar, and sour cream and blend until smooth. Add the eggs one at a time until incorporated. Dissolve the cornstarch in the cream and add to the cheese mixture. Fold in the key lime juice. Pour the filling into the spring form and bake for one hour or until the cake has set. After removing the cake from the oven, run a knife around the edges of the pan to prevent the cake from cracking.
  3. Once the cake has cooled, cut and serve with a fresh raspberry garnish.


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