Raspberry Lemon Pistachio Cheesecake

Raspberry Lemon Pistachio Cheesecake

Recipe & Photo by: Erin Grunstein | @erin.eats.mtl

Yield: 12 servings

Prep Time: 60 minutes

½ cup Tnuva Butter, melted
½ cup brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla
1 tablespoon lemon juice
Zest of a whole lemon
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup cornstarch
½ cup crushed pistachios plus more for sprinkling
1/3 cup raspberry jam
Cream cheese layer:
2 tablespoons sugar
4 ounces Tnuva Premium Cheese Spread, Original Flavor
½ teaspoon vanilla

1. Preheat oven to 350°F.
2. Before squeezing your lemon grate the zest.
3. In a large bowl, whisk Tnuva Butter, sugars, egg, vanilla and lemon juice until combined.
4. Mix in flour, baking powder, baking soda, salt, cornstarch, crushed pistachios and lemon zest.
5. In a separate bowl, combine Tnuva Premium Cheese Spread, vanilla and sugar.
6. Set aside about ¾ cup of the dough mixture. Press remaining mixture into a greased 9×9” baking dish.
7. Top with cream cheese mixture and then jam. Add dollops of reserved dough mixture and crushed pistachios.
8. Bake for about 30 minutes, until edges start to brown.
9. Let cool, then cut into squares. Enjoy!

Tnuva Products used in this recipe: