L-C Lemon Cheesecake W/Pistachio Crust L-C-F

• 12 lb pistachios, chopped fine
• 2 tablespoons melted butter
• 1 tablespoon Splenda sugar substitute
• 2 lbs cream cheese
• 34 cup no calorie Splenda granular
• 5 eggs
• 1 teaspoon vanilla
• 2 teaspoons lemon zest, finely grated
• 2 teaspoons lemon juice

1. Set oven to 350 degrees F.
2. CRUST:.
3. Mix all ingredients.
4. Wrap bottom insert with heavy duty foil and place into pan.
5. Place a parchment paper circle in the bottom of the cake pan, and press the pistachio mixture to cover the bottom of the pan evenly.
6. FILLING:.
7. Blend Splenda and Cream Cheese for 2 minutes on medium speed.
8. Add 1 egg at a time till it is just combined, low speed, scraping sides.
9. Add vanilla, lemon zest and lemon juice and mix 2 minutes at low speed.
10. Put in high sided cake pan lined with parchment paper and the pistachio crust.
11. Bake in a water bath until set (approx.
12. 1 1/2 hours).
13. Cool at room temperature for one hour, then refrigerate for 3 hours.
14. I baked on the lower rack with a sheet of aluminum foil on TOP rack to prevent browning.
15. I decorated top with a slice of lemon that had been snipped from side to middle and then twisted.
16. You could top with blueberries or raspberries but we just used dollop of whipped cream.

pistachios, butter, splenda sugar substitute, cream cheese, splenda, eggs, vanilla, lemon zest, lemon juice

Taken from www.food.com/recipe/l-c-lemon-cheesecake-w-pistachio-crust-l-c-f-216299 (may not work)