Description
This decadent Lemon Cheesecake with Pistachios combines a buttery Biscoff cookie crust with a creamy, tangy lemon-infused cheesecake filling. Topped with a homemade lemon curd and crunchy pistachios, this elegant dessert is perfect for any special occasion or a delightful treat to impress guests. The balance of zesty lemon and rich cream cheese is complemented by the nutty crunch of pistachios, offering a harmonious blend of flavors and textures.
Ingredients
Crust
- 5 oz Biscoff cookies
- 1/2 cup pistachios
- 1/3 cup sugar
- 1/8 tsp salt
- 5 tbsp unsalted butter, softened
Cheesecake Filling
- 32 oz cream cheese, softened to room temperature
- 1 tbsp vanilla extract
- 1 tbsp lemon extract
- 1 cup sugar
- 2 lemons, zested and juiced
- 4 eggs, room temperature
- 16 oz sour cream
Lemon Curd
- 1/3 cup sugar
- 2 eggs
- 1 lemon, juiced and zested
- 4 tbsp butter
- 1 tsp vanilla extract
- Pinch of salt
Topping
- 1/4 cup pistachios, crushed
Instructions
- Prepare the Crust: Using a food processor or blender with pulse function, combine Biscoff cookies, pistachios, sugar, and salt. Add softened butter and pulse until the mixture forms fine crumbs well incorporated. Wrap a springform pan in aluminum foil to prevent leaks.
- Press and Bake Crust: Pour the crumbled crust mixture into the springform pan. Use a measuring cup or the back of a spoon to press and spread the crust evenly. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove and let it cool while preparing the filling.
- Prepare the Cheesecake Filling: Ensure eggs and cream cheese are at room temperature for smooth mixing. In a mixing bowl, beat cream cheese until creamy and smooth. Add vanilla and lemon extracts and blend well. Gradually add sugar and mix until incorporated. Add lemon zest and juice, followed by sour cream, mixing thoroughly. Scrape down the bowl edges to combine evenly.
- Bake the Cheesecake: Pour the filling over the cooled crust in the springform pan. Bake at 325°F (160°C) for about 1 hour. The cheesecake should be slightly jiggly when gently shaken. If the top browns too quickly, tent with aluminum foil. Let it cool in the oven with the door slightly open to prevent cracking.
- Make the Lemon Curd: In a saucepan over low heat, whisk together sugar, eggs, lemon zest, lemon juice, and a pinch of salt. Continuously whisk while cooking and slowly add butter. Cook until the curd thickens enough to coat the back of a spoon. Remove from heat and stir in vanilla extract. For a smooth texture, strain through a fine mesh sieve if needed.
- Assemble and Top: While cheesecake and lemon curd are still warm, pour the lemon curd evenly over the cheesecake surface. Crush pistachios using a blender or mortar and pestle, then sprinkle over the top for a crunchy garnish.
- Chill and Serve: Refrigerate the assembled cheesecake overnight to set fully. The next day, carefully remove the foil and springform pan. Place on a serving stand, and optionally garnish with whipped cream or other desired toppings. Serve chilled and enjoy this rich, zesty dessert.
Notes
- Ensure all dairy and eggs are at room temperature before mixing to avoid curdling, especially when combining acidic lemon juice.
- Wrapping the springform pan with aluminum foil prevents water or leaks during baking.
- Check the cheesecake doneness by a gentle shake: it should be slightly jiggly but mostly set.
- Cooling the cheesecake gradually in the oven helps prevent cracks.
- Lemon curd can be strained for a smoother finish if lumps occur.
- Refrigerating overnight improves texture and flavor melding.
- Use fresh lemons for the best citrus flavor in both filling and curd.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
