Preheat oven to 300 F. Lightly butter sides of a 9-inch springform pan or coat with nonstick cooking spray. Place pine nuts and 1 tbsp sugar in a food processor fitted with a metal blade. Pulse, using an on off motion, until the nuts are finely chopped. Do not over pulse or nuts will turn creamy.
Turn mixture into pan and evenly and firmly press into base. Bake in center for 300 F oven until crust has set, from 12 to 14 minutes. Then remove from oven.
While crust is baking, finely grate peel from lemon and squeeze out about 1/3 cup juice. Cut cream cheese into large chunks and place in food processor. Don't worry if there are a few nut crumbs in processor. Whirl, using an on-off motion, until cream cheese is smooth, scraping down sides as necessary. Add lemon peel and juice, 1/2 cup of sugar and vanilla. Whirl until well mixed, scraping down sides as necessary. While motor is running, granually add eggs through feed tube and whirl just until blended. Scrape batter over wamr crust and smooth surface.
Bake in center of 300 F oven until center is almost set, from 35 to 40 minutes. Remove cheesecake from oven and immediately run a knife around edge to help prevent cracking. Completely cool cheesecake in pan on a rack. Then cover and refrigerate for at least 3 hours, preferably overnight. To serve, cut cheesecake into 8 wedges, cleaning knife between each serving. Dust wedges with a little icing sugar, if you like.
Originally Submitted
3/10/2012
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