Ingredients:
2 pkg. cream cheese, softened,
1/2 cup sugar,
2 large eggs,
1 tablespoon lemon juice,
lemon zest from 1 lemon,
1 teaspoon vanilla extract, Crust:
1 cup graham cracker crumbs,
1/4 cup granulated sugar,
1/4 cup unsalted butter, softened
1/4 cup crushed pistachio nuts
Recipe: Combine the ingredients for the crust and mix well. Spread the mixture at the bottom of a 9 inch pie pan and bake at medium temperature until golden in color.
For the cheesecake filling: Blend together the ingredients for the filling and pour the mixture over the pistachio nuts crust. Bake at medium temperature until a toothpick inserted 2 inches from the edge comes out clean. Cool the lemon cheesecake for at least 1 hour before cutting. Also, see my recipe for Raspberry Cheesecake.
