Hello there!
It’s #CheesecakeSunday! Ok, yes, I totally invented this: “Cheesecake Sunday” it’s not a thing (yet!), but it sounds good, doesn’t it? Well, hashtags aside, today I introduce you to my yummy Lemon cheesecake with a twist.
A little backstory on my love-hate relationship with cheesecakes. I used to find them extremely overrated: I simply couldn’t understand the hype around them. Well THAT changed the day I tried THE cheesecake from A Chacun Sa Tasse: to this day, I’ve yet to find a better tasting cheesecake… and trust me I’ve tried many, many cheesecakes since then.
What makes their cheesecake, the G.O.A.T. of cheesecakes, is the texture: the filling is incredibly rich and creamy, while the crust is an explosion of sensations thanks to the white chocolate flakes and its crispy texture… And that’s exactly what I tried to bring to this recipe.
I tried to recreate that base all while incorporating one of my favorite ingredients: pistacchio. I decided to go for a lighter filling by using 2 eggs instead of the traditional 4 eggs and to offset the sweetness of the crust with the zestiness of the lemon filling.
To retain the creaminess of the filling, I bake the cheesecake in a water bath by placing the pan into a water filled larger pan: this step is totally optional, by I wouldn’t skip it.
Take the cheesecake out the fridge 5 to 10 minutes before consumption and serve it with ground pistacchio and/or fresh blueberries.
Without further ado, here are the ingredients and the instructions.
Bon appetit!
Lemon, Pistacchio, Blueberry Cheesecake
Course: DessertCuisine: AmericanDifficulty: Intermediate5
servings25
minutes1
hour6
minutesRich and creamy cheesecake with a crispy white chocolate and pistachio crispy.
Ingredients
- The crust
70g Digestive’s (4 cookies)
4 “Cracottes” or 35g Puffed rice cereal
30g unsalted Butter (melted)
40g White chocolate
45g Pistachio
- The filling
400g Cream cheese, full fat
50g Sugar
60g Sour cream
2 Eggs
1 ½ tablespoons Blueberry sauce
1 teaspoon Vanilla extract
Juice 1 Lemon
Zest 1 Lemon
Directions
- Heat oven to 180 C°
- Line the loaf pan with baking parchment
- Pulse the pistachio, add in the Digestives and white chocolate and lastly, quickly pulse the cracottes.
- Mix with the melted butter together.
- Pour the mix into the loaf pan and firmly press it down until compact. Bake for 15 minutes on the lower rack.
- Mix the cream cheese, sour cream, eggs, vanilla extract, sugar, lemon juice and the zest until you have smooth cream.
- Take the pan out of the oven and pour in the cream.
- Add the blueberry sauce and roughly whisk it into the cream.
- Place the loaf pan into larger pan and pour enough water to cover the lower third of the loaf pan.
- Lower the heat to 160 C° and bake for 45 minutes.
- Take the cheesecake out of the oven and let it cool down.
- Cover and place in the refrigerator for at least 6 hours before consumption, or 2 hours in the freezer.
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