Can’t not love a good cheesecake, amirite? This one’s got a nice lemony zing to it and some pistachios for texture. It’s like sunshine on a plate with specks of pistachios adding that crunch. The first time I tried my hands on cheesecake, I altered the recipe I found on Joy of Baking. It was my go to website for all things baking. What I did this time, was add lemon juice and zest and top it with some pistachios that I already had. I’m not for one to buy extravagant ingredients to cook or bake with. But I got these nuts in a box as a gift a few months ago. Key to achieve the right consistency and texture of cheesecake is all in the amount of time that goes into baking it. A little less time in the oven and it won’t set, a little long and it’s dry. It has to be perfectly creamy, yet set enough to hold its shape well.
Marie biscuits – 6-7
Parle-G biscuits – 6-7
Melted butter – 1/4 cup
Cream cheese – 1 box (180 gms)
Fresh cream – 1/3 cup
Sugar – 1/3 cup (use caster or powdered)
Eggs – 2
Vanilla – 1 tsp
Lemon – zest and juice from one
Pistachios – handful crushed
Blitz the biscuits together in a mixer. Add melted butter and blitz some more, till it looks like sand from the beach.
Line your baking tin with parchment paper and tip the biscuit mixture into it.
Press it down and make sure you’ve covered every corner of the tin.
Now leave it in the fridge to chill, while you make the filling.
Whisk the cream cheese in a mixing bowl till it’s soft. Add sugar and whisk some more.
Add the eggs and vanilla. Mix it all well.
Add the juice of the lemon.
Whisk the fresh cream if it’s too thick in a small bowl so it doesn’t turn lumpy in the cream cheese mixture. Now add it to the mix and whisk well.
Get your crust out of the fridge and pour the batter on top of it.
Now gently top this batter with crushed pistachios.
Bake in a preheated oven at 180C for 50 mins.
Let it cool in the oven with the door open for about an hour and then in the fridge for 2 more more hours.
Add more crushed pistachios if you’d like before slicing it up.