Prep 1 hr
Cook 38 mins
- 1 1⁄4 cups graham cracker crumbs
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon ground ginger
- 1 pinch allspice
- 3 ounces unsalted butter, melted (3/4 stick)
- 1 lemon, rind of
- 3 tablespoons fresh lemon juice
- 3⁄4 cup cream-style cottage cheese or 3⁄4 cup ricotta cheese
- 8 ounces cream cheese, at room temperature
- 3⁄4 cup sugar
- 1⁄2 teaspoon vanilla extract
- 2 eggs
- 1 cup whipping cream
- 1 cup sour cream
- 2 tablespoons sugar
- chopped green pistachio nut, for garnish
- Crust: mix together the crust ingredients; turn the mixture into a 9-inch pie plate; using your fingertips, distribute the mixture evenly and loosely over the sides first and then the bottom.
- Then press the crust firmly and evenly on the sides, pushing it up from the bottom a bit to form a rim slightly (barely) higher than the edge of the pie plate.
- After pressing the sides and top edge firmly, press the remaining crumbs evenly and firmly over the bottom; bake for 8 minutes at 375°, then cool to room temperature.
- Filling: place oven rack in the middle of the oven; preheat to 350°.
- In a small bowl, mix rind and juice; set aside.
- In a food processor fitted with the metal chopping blade, process cottage cheese or ricotta cheese until it is as smooth as honey (it takes a full minute in a processor).
- In the small bowl of an electric mixer beat the cream cheese until it is perfectly smooth.
- Add the smooth cottage cheese and beat to mix.
- Then add the sugar, vanilla, and the eggs one at a time, scraping the bowl with a rubber spatula and beating until smooth after each addition.
- When the filling is perfectly smooth, remove the bowl from the mixer; stir in the lemon rind and juice, and pour filling into prepared crust.
- Bake for 30 minutes; remove from oven and cool completely.
- Topping: in a chilled bowl with chilled beaters, whip the whipping cream until it holds a firm shape when the beaters are raised.
- In another bowl, stir the sour cream until it is soft and smooth; stir in the sugar.
- Then gently fold in the sour cream and whipped cream together.
- Just pile the topping loosely on top of the pie, letting some of the filling show around the edges.
- Refrigerate for at least a few hours.
Heavenly. I made a cookie crumb crust rather than with graham crackers and used ricotta. Chilling the whipping bowl produced a lovely, fluffy whipped/sour cream topping. Thanks for a perfect summer (or anytime!) dessert.
If you love lemon cheesecake then you'll love this. Maida never disappoints; this was delicious and I especially loved the way the spices in the crust complemented the creaminess of the pie.