{"id":15902,"date":"2017-05-25T04:50:23","date_gmt":"2017-05-25T02:50:23","guid":{"rendered":"https:\/\/www.oogio.net\/?p=15902\/"},"modified":"2022-01-15T10:30:51","modified_gmt":"2022-01-15T08:30:51","slug":"pistachio-lemon-cheesecake","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/pistachio-lemon-cheesecake\/","title":{"rendered":"Pistachio Lemon Cheesecake"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">This following lemon cheesecake is gluten free, fresh and easy to make. It&#8217;s made of pistachio meringue crust filled with lemon and ricotta cheesecake mousse and topped with white chocolate frosting. It&#8217;s so delicious and perfect for Shavuot.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">Pistachio and lemon combine just perfectly and this cheesecake is the proof. Whenever I make it EVERYONE asks for the recipe &#8211; simply because it&#8217;s just so good. The pistachio crust makes it more unique than a regular graham cracker crust, and the lemon cheesecake filling is a melt-in-your-mouth cloud-like texture treat.<\/p>\n<div id=\"attachment_3274\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-3274\" class=\"wp-image-3274\" title=\"Pistachio Lemon Cheesecake\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2012\/03\/1-Large.jpg\" alt=\"Pistachio Lemon Cheesecake\" width=\"800\" height=\"515\" \/><p id=\"caption-attachment-3274\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p style=\"text-align: justify;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 20832--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Pistachio Lemon\u00a0Cheesecake<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For pistachio dacquoise:<\/h4>\n<ul>\n<li>50 grams (5 tbsp.) sugar powder<\/li>\n<li>60 grams (2\/3 cup) pistachios<\/li>\n<li>2 large egg whites<\/li>\n<li>20 grams (2 tbsp.) sugar<\/li>\n<li>1\/2 tsp. vanilla extract<\/li>\n<\/ul>\n<h4>For lemon cheesecake filling:<\/h4>\n<ul>\n<li>10 grams (2 tsp.) gelatin powder<\/li>\n<li>50 ml. (3 tbsp. + 1 tsp.) cold water<\/li>\n<li>500 grams (2 cups) ricotta cheese<\/li>\n<li>200 ml. (1 cup) sour cream<\/li>\n<li>150 grams (1 cup + 3 tbsp.) sugar powder<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>Zest of 1 lemon<\/li>\n<li>500 ml. (2 cups) cold heavy cream<\/li>\n<\/ul>\n<h4>For the topping:<\/h4>\n<ul>\n<li>150 grams chopped white chocolate<\/li>\n<li>50 ml. (3 tbsp. + 1 tsp.) heavy cream<\/li>\n<li>1 tbsp. lemon juice<\/li>\n<li>20 grams (1 tbsp.) soft butter<\/li>\n<\/ul>\n<h4>Decoration:<\/h4>\n<ul>\n<li>30-40 grams roasted chopped pistachios<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Pistachio dacquoise: preheat<\/li>\n<li>oven to 170c degrees and line your cake pan with baking paper.<\/li>\n<li>In a food processor with a steel blade put sugar powder and pistachios and grind to fine powder.<\/li>\n<li>In a mixer bowl with whipping-attachment whip egg whites on high speen until white foam begins to form.<\/li>\n<li>Continue whipping while gradually adding the sugar and vanilla, and whip for about 3-5 minutes until a stable glossy meringue forms.<\/li>\n<li>Add in the pistachio and sugar powder and fold gently with a spatula until blended.<\/li>\n<li>Pour the mixture into the pan, flatten to an even layer and bake for 18-22 minutes, until golden brown.<\/li>\n<li>Cool cake completely at room temperature.<\/li>\n<li>Lemon cheesecake filling: in a small bowl mix gelatin and water. Set aside for 10-15 minutes, until the gelatin absorbs liquid.<\/li>\n<li>In a medium bowl, whisk ricotta cheese, sour cream, sugar powder, vanilla and lemon zest into a smooth mixture.<\/li>\n<li>Dissolve the gelatin in the microwave until completely melted. Add about 3-4 tablespoons of the cheese mixture into the dissolved gelatin and beat well.<\/li>\n<li>Strain the mixture and add into the remaining cheese mixture while whisking until incorporated.<\/li>\n<li>Whip the cream to soft peaks, and gently fold into the cheese mixture until a smooth mousse forms.<\/li>\n<li>Pour the lemon cheesecake filling over the pistachio crust and smooth the top.<\/li>\n<li>Cool the cake for at least 4-5 hours in the freezer, well wrapped, until frozen.<\/li>\n<li>Topping: in a small bowl put white chocolate and cream and melt in the microwave or over double-boiler until smooth and shiny ganache forms.<\/li>\n<li>Add in lemon juice and soft butter and whisk until blended.<\/li>\n<li>Pour the ganache over the cake and flatten evenly.<\/li>\n<li>Extract the cake from the pan and garnish with pistachios.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the lemon cheesecake in the refrigerator for up to 5-6 days.<\/li>\n<li style=\"text-align: left\">You can freeze the cake for 2 weeks.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>This following lemon cheesecake is gluten free, fresh and easy to make. It&#8217;s made of pistachio meringue crust filled with lemon and ricotta cheesecake mousse and topped with white chocolate frosting. It&#8217;s so delicious and perfect for Shavuot. Pistachio and lemon combine just perfectly and this cheesecake is the proof. Whenever I make it EVERYONE [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":34085,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1573,1594,1575,1560,1562],"tags":[1597,1954,1841,2871,1807,1953,1634],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pistachio Lemon Cheesecake | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"This lemon cheesecake is gluten free and easy to make. It&#039;s made of pistachio crust filled with lemon cheesecake mousse and topped with white chocolate.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/pistachio-lemon-cheesecake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pistachio Lemon Cheesecake | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"This lemon cheesecake is gluten free and easy to make. 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