This mouthwatering, luscious Lemon Cheesecake has a Biscoff cookie crust and is topped off with a thin layer of lemon curd and crushed pistachios!! This cheesecake is light and refreshing, both tart and sweet while pistachios add a surprising and delicious crunch!
I just made this cheesecake for Easter and Passover weekend, but it really is fitting for many occasions:). Hope you enjoy it as much as we did!
Biscoff Cookies Crust
I decided to make a different crust for this cheesecake. Obviously, the most common crust is made with classic graham crackers. However, when I make fruit flavored cheesecakes I like to use different types of crust to match the flavor of fruit better.
In the case of mango cheesecake I used an oreo cookie crust, while for this Lemon Cheesecake I used a Biscoff cookie crust with pistachios blended in:). It was totally the right call!
Ingredients for Biscoff Cookie Cheesecake Crust
If you ever make graham crust, this crust is similar, I just used Biscoff cookies because they remind me of my childhood. They were not typically sold in Albania (where I grew up) but people would go abroad and always bring these cookies or gum back.
- 5 ozs Biscoff Cookies (about 130 grams)
- 5 tablespoons unsalted butter (about 75 grams)
- ½ cup shelled pistachios (about 75 grams)
- ⅓ cup sugar (about 67 grams)
- ⅛ tsp salt – pinch salt
Lemon Cheesecake Filling
The filling for this cheesecake is flavored with real lemon juice and lemon zest and a tablespoon of lemon extract.
I live in Florida and we are blessed with lemons year around, but especially in Spring time they are juicy, tart and beautiful!! So bright yellow, perfect for anything Spring!
Ingredients for Cheesecake Filling
A lot of lemon cheesecakes I have come across use lemon pudding. I wanted to use real lemons, zest and lemon juice because we have beautiful citrus here in Florida year round.
- cream cheese (4 – 8 oz packages) in total about 900 grams of cream cheese
- 2 large lemons (zested and juiced)
- 4 eggs
- 1 cup sugar – about 200 grams
- 1 tbsp vanilla extract
- 1 tbsp lemon extract
- 16 ozs sour cream – about 490 grams
I topped off this cheesecake with a thin layer of lemon curd and crushed pistachios for added crunch and flavor. The combination of lemon and pistachios seems so perfect for Spring to me with the bright yellow and green colors:).
Process of Making this Lemon Cheesecake
Here are some simplified steps you can follow to make this cheesecake and I hope it answers some questions you might have.
- Think of making the crust, filling and toppings as separate processes. It’s easier to work on each separately then try to overlap those tasks.
- Try to preempt by having all ingredients at room temperature when using them. It’s especially important for cream cheese butter and eggs.
- Pulse Biscoff cookies, room temperature butter, sugar, salt, pistachios. Add the pulsed ingredients to springform pan. Wrap up the pan before hand with aluminum foil.
- Use a measuring cup to distribute the pulsed ingredients evenly and press them.
- Bake at 350 degrees F for 10 minutes then let the crust cool down during the time you prepare the filling
- Use a hand held mixer and start mixing in a glass bowl 4 packs of cream cheese. Cream cheese should be soft and in room temperature.
- Add vanilla extract and lemon extract and continue mixing. Add sugar too. Zest two lemons and add the zest the bowl. Juice the lemons and add the lemon juice in.
- Once everything is well incorporated, start adding the eggs one by one. Finally add the sour cream and lower mixer speed so the filling doesn’t splatter everywhere. Use a spatula to scrape the sides in.
- Pour the cheesecake filling over the baked crust. Flatten the top with a spatula.
- Use a roast pan to fill with water or another oven safe dish. Add hot water and add the springform pan in. Water shouldn’t be higher than a half an inch from the edge.
- Bake cheesecake for about 1 hour at 320 degrees F. Let it rest at room temperature afterwards. If your oven runs hot and top of cheesecake is becoming more than just golden, cover the cheesecake with aluminum foil while it bakes.
While cheesecake is baking, I prepare the lemon curd. My method for preparing lemon curd is very simple. Basically, I throw sugar, eggs, lemon juice and lemon zest in a sauce pot. Set heat to low and whisk mindlessly until it starts to thicken. If there are any lumps you can pour the curd through a fine mesh, otherwise your curd is ready.
You can refrigerate it for other recipes, but for the cheesecake I use it warm. I lift the edges of aluminum foil before adding the lemon curd.
I basically pour the warm curd over the warm cheesecake. Then I add the crushed pistachios and refrigerate the cheesecake overnight. It will be ready to enjoy the next day:).
Lemon Cheesecake with Pistachios
- 1 medium glass bowl
- 1 Hand Held Electrical Mixer
- 1 spatula
- 1 springform pan 9 inches
- 5 oz Biscoff cookies
- 5 tbsp unsalted butter
- ⅓ cup sugar
- ½ cup pistachios
- ⅛ tsp salt
- 32 oz cream cheese
- 1 tbsp vanilla extract
- 1 tbsp lemon extract
- 1 cup sugar
- 2 lemons, zested and juiced
- 4 eggs
- 16 oz sour cream
- ⅓ cup sugar
- 1 lemon, juiced and zested
- 2 eggs
- 4 tbsp butter
- 1 tsp vanilla extract
- ¼ cup pistachios
- Use a food processor or blender with pulse function. Add Biscoff cookies, pistachios, sugar and salt to food processor. Add softened butter as well. Pulse until everything is crumbled and well incorporated.
- Wrap the springform pan with aluminum foil. Usually I get two large pieces and wrap around the pan like seen in pictures.
- Pour the crumbled cookies from the food processor on the springform pan. Use a measuring cup to spread the mix evenly.
- Bake crust at 350 degrees F in a preheated oven for 10 minutes. Let the crust cool while you prepare the filling.
- Make sure eggs and cream cheese are at room temperature when you start preparing the filling. Cream cheese especially needs to be softened.
- Juice and zest the lemons. Set aside. I feel it helps to have all the ingredients measured and close by when preparing the filling as I can add to the mixing bowl with one hand while still mixing with the other. This I believe also helps not let ingredients curdle, afterall we are mixing lemon juice with dairy products so it helps to be fast end efficient.
- Start by mixing the cream cheese until it's homogenous and creamy. Add vanilla extract and lemon extract.
- Slowly add sugar and mix until it's all incorporated with cream cheese. Add zest and lemon juice and continue mixing.
- Finally add sour cream and once it's all mixed in, use a spatula to scrape the edges of the bowl and have everything mixed together. Pour filling over crust.
- Bake cheesecake at 325 degrees F for about 1 hour then start checking if it's done. The cheesecake should be jiggly when you shake it a bit. If your oven runs hot, cover the top of the cheesecake with aluminum foil to prevent it from burning.
- Add sugar, eggs, lemon zest, pinch of salt and lemon juice to a saucepan. Whisk vigorously to incorporate. Place saucepan over the stovetop in low heat. Continue whisking and add butter.
- Once curd thickens, add vanilla extract. If there are lumps you can pour the curd over a fine mesh to get a silky lemon curd.
Assembly and Toppings
- Cheesecake filling is now baked and cheesecake is still warm. Lemon curd is ready and still warm. Pour the lemon curd over the cheesecake. Spread evenly with a spatula.
- Crush the pistachios in a blender or mortar and pestle. Top off the cheesecake with the pistachios as seen in the pictures.
- Refrigerate the cheesecake overnight. The next day, remove the aluminum foil and the springform, place the cheesecake over a cake stand and feel free to add whipped cream or other garnishes as you serve. Enjoy:)
- The 9 inch diameter cheesecake can yield anywhere from 8 to 16 servings depending on how thick you cut the slices. We usually get about 12 slices with ours.
- Please note that I let the cheesecake chill in the refrigerator overnight, the chilling time is not included in cooking time since it’s not active work but keep that in mind if you’re making the cheesecake for an event that you need to make it the day before for optimal results.
I have made this cheesecake several times and it has never curdled. Try to mix fast when you’re making the filling and make sure cream cheese and eggs are at room temperature.
I’m just a homecook and not a professional baker, but in my opinion you won’t get a high quality baked cheesecake if you don’t use a water bath. Water bath helps bake the cheesecake evenly and it prevents it from cracking by keeping the air around the cheesecake moist.
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