L-c Lemon Cheesecake W/pistachio Crust L-c-f

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.