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

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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