Raspberry Lemon Pistachio Cheesecake

Recipe & Photo by: Erin Grunstein | @erin.eats.mtl
Yield: 12 servings
Prep Time: 60 minutes

Ingredients:

• 1/2 cup Tnuva Butter, melted
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 teaspoon vanilla
• 1 tablespoon lemon juice
• Zest of a whole lemon
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup cornstarch
• 1/2 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
• 1/2 teaspoon vanilla

Instructions

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 3/4 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!