Double-Lemon Cheesecake with Pistachio Crust
DOUBLE-LEMON CHEESECAKE WITH PISTACHIO CRUST
From Shape Magazine
Prep Time: 15-20 min Chill Time: 4 hours
Serves: 8-10
CRUST
3 tablespoons melted butter, plus more for brushing
2 cups raw, unshelled pistachios
3 tablespoons granulated sugar
CHEESECAKE
2 envelopes (1/4 oz each) powdered gelatin
1/2 cup water
2 cups Greek yogurt
16 oz cream cheese, room temperature
1 1/2 cups powdered sugar
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
LEMON TOPPING
1/3 cup granulated sugar
6 large egg yolks
1/3 cup fresh lemon juice
4 tablespoons unsalted butter, cut into 1/2-inch pieces
Brush a 9-inch springform pan with butter.
In a food processor, pulse the pistachios and granulated sugar until mostly finely ground. Add the butter and pulse to combine.
Using the bottom of a measuring cup, press the pistachio mixture firmly and evenly into the bottom of the prepared pan.
In a small microwave-safe bowl, whisk the gelatin into the water. Let sit 1 minute.
Heat the gelatin mixture in the microwave, stirring every 10 seconds, until gelatin dissolves (about 30 seconds).
6. In a large bowl, beat the Greek yogurt, cream cheese, powdered sugar, lemon zest, lemon juice, vanilla and salt until smooth and well combined. While beating, slowly pour the gelatin mixture into the cream cheese mixture. Beat until well combined.
Pour the filling over the crust in the prepared pan and smooth with an offset spatula. Cover with plastic wrap and refrigerate until firm and well chilled (at least 3 hours and preferably overnight).
After the cheesecake has chilled, whisk together the sugar, yolks and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until the mixture is well combined and thickened (about 5 minutes).
Remove from the heat and add the butter. Stir until the butter melts.
Gently spoon the mixture over the top of the chilled chesecake and spread into an even layer using an offset spatula. Cover with plastic wrap and refrigerate until well chilled (at least 1 hour).
Serve with whipped cream (see additional recipe) and additional coarsely chopped pistachios, if desired.
