L-C Lemon Cheesecake W/Pistachio Crust L-C-F |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 16 |
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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:
1/2 lb pistachios, chopped fine |
2 tablespoons melted butter |
1 tablespoon splenda sugar substitute |
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 1/2 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.
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