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

Submitted 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."

 

• Ready In: 1hr 50mins
• Ingredients: 9
• Serves: 12-16

ingredients

• PISTACHIO CRUST

• 1⁄2 lb pistachios, chopped fine
• 2 tablespoons melted butter
• 1 tablespoon Splenda sugar substitute

• FILLING

• 2 lbs cream cheese
• 3⁄4 cup no calorie Splenda granular
• 5 eggs
• 1 teaspoon vanilla
• 2 teaspoons lemon zest, finely grated
• 2 teaspoons lemon juice

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.