L C Lemon Cheesecake Wpistachio Crust L C F Recipes

LEMON RICOTTA CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch loose-bottom cake pan or springform pan with a round of parchment paper and grease.
• Add pistachios, 1/4 cup sugar, flour, ginger, and 1/4 teaspoon salt to the bowl of a 14-cup food processor and pulse until finely ground. Add butter and pulse until mixture resembles moist sand. Press firmly into the bottom of the prepared pan.
• Bake in the preheated oven until crust is golden brown and firm, about 12 minutes. Remove from the oven and let cool while you prepare the filling. Reduce oven temperature to 300 degrees F (150 degrees C).
• Wipe out food processor. Add ricotta, cream cheese, lemon zest and juice, remaining 1 cup sugar, and remaining 1/2 teaspoon salt to food processor and process until smooth, 30 seconds to 1 minute. Add the eggs, one at a time, and pulse until just combined; do not overmix. Pour mixture over crust in prepared pan and smooth top with spatula. Wrap bottom and sides of pan with aluminum foil to insulate.
• Bake in the preheated oven until cheesecake is golden and set but the center is still jiggly, about 1 hour and 45 minutes. Allow to cool for 1 hour inside the oven with the heat turned off and the oven door cracked open. Remove from oven and let cool on a wire rack at room temperature, about 1 hour. Cover with plastic wrap and chill at least 12 hours and up to 48 hours.
• Run a knife around the perimeter of the cheesecake to loosen from pan. If using a loose-bottom pan, place the pan on a large can or cup and pull downward to drop the pan away from the cheesecake. If using a springform pan, remove the rim by pulling the latch.
• Slice the cheesecake using a sharp knife. Wipe the knife clean and dip in warm water between slices for clean edges when cutting.

L-C LEMON CHEESECAKE W/PISTACHIO CRUST L-C-F

Steps:

• 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.