L-C Lemon Cheesecake W/Pistachio Crust L-C-F – a delicious recipe with pistachios, butter, Splenda sugar substitute, cream cheese, Splenda, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Set oven to 350 degrees F.
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.
12
1 1/2 hours).
13
Cool at room temperature for one hour, then refrigerate for 3 hours.
14
I baked on the lower rack with a sheet of aluminum foil on TOP rack to prevent browning.
15
I decorated top with a slice of lemon that had been snipped from side to middle and then twisted.
16
You could top with blueberries or raspberries but we just used dollop of whipped cream.
1024
kcal
Calories
95
g
Fat
15
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 lb pistachios, chopped fine, 2 tablespoons melted butter, 1 tablespoon Splenda sugar substitute, 2 lbs cream cheese, and more.
Yes, L-C Lemon Cheesecake W/Pistachio Crust L-C-F falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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