Lemon Pistachio No Bake Cheesecake
Ingredients:
Crust:
25g pistachios
very finely chopped
100g Tennis biscuits
finely crushed
60ml butter
melted
Filling:
460g LANCEWOOD® Medium Fat Plain Cream Cheese
at room temperature
250ml LANCEWOOD® Sour Cream
160ml castor sugar
60ml lemon juice
freshly squeezed
1lemon
grated zest
5ml vanilla essence
10ml gelatine
dissolved in 45ml of water
25g pistachios
chopped for garnish
lemon zest
ribbons for garnishing
Method
- Prepare the crust by combining the pistachios and Tennis biscuits in a food processor and processing until fine. Alternatively, you can chop the pistachios finely and crush the biscuits separately before mixing. Add the melted butter and stir until the mixture is evenly coated, then press firmly into the base of a 20 cm springform pan to form the crust.
- For the filling, beat the LANCEWOOD® Medium Fat Plain Cream Cheese until smooth and creamy. Add the sour cream, castor sugar, lemon juice, zest, and vanilla essence, and continue beating until the mixture is silky and lump-free.
- Dissolve the gelatine in cold water, then microwave in 10-second intervals until melted, taking care not to let it boil. While beating the cream cheese mixture continuously, add the melted gelatine in a thin stream.
- Pour the filling into the prepared crust and smooth the top. Refrigerate for 2–3 hours, or until fully set.
- Once set, transfer the cheesecake to a serving plate and garnish with chopped pistachios and lemon zest ribbons before serving.
Tip:
For a lactose-free version, substitute with LANCEWOOD® Lactose Free Cream Cheese and LANCEWOOD® Lactose Free Sour Cream.
Made With This Product(s)
