L-C Lemon Cheesecake W/Pistachio Crust L-C-F

Be the first to review
READY IN: 1hr 50mins
Recipe by Nana Lee

I'm always on the lookout for cheesecake recipes and nut crusts. Here is one from the LCF site. Minimum of 3 hrs chilling not included in cooking time.

Ingredients Nutrition

Directions

  1. Set oven to 350ºF.
  2. CRUST:.
  3. Mix all ingredients.
  4. Wrap bottom insert with heavy duty foil and place into pan.
  5. Place a parchment paper circle in the bottom of the cake pan, and press the pistachio mixture to cover the bottom of the pan evenly.
  6. FILLING:.
  7. Blend Splenda and Cream Cheese for 2 minutes on medium speed.
  8. Add 1 egg at a time till it is just combined, low speed, scraping sides.
  9. Add vanilla, lemon zest and lemon juice and mix 2 minutes at low speed.
  10. Put in high sided cake pan lined with parchment paper and the pistachio crust.
  11. Bake in a water bath until set (approx. 1 ½ hours).
  12. Cool at room temperature for one hour, then refrigerate for 3 hours.
  13. I baked on the lower rack with a sheet of aluminum foil on TOP rack to prevent browning.
  14. I decorated top with a slice of lemon that had been snipped from side to middle and then twisted.
  15. You could top with blueberries or raspberries but we just used dollop of whipped cream.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a