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

“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.”
1hr 50mins

Ingredients Nutrition


  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.

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