Small Size Lemon Pistachio Baked Cheesecake, now how good does that sound? Now I know what some of you may be thinking, small-sized who needs that? Well sometimes we all do, sometimes a dessert that will feed 10 people is just too much. So here we have a baked cheesecake that is perfect for 2 to 4 people. Perfect size for a small get together or dessert for two for 2 nights.
Small Batch Desserts.
As there are only two of us in my house (most of the time) smaller desserts are a necessity. And it helps with self-control as well! I get a lot of my ideas from one of my all-time favourite websites ‘Dessert For Two‘ Christina has the most amazing small-batch desserts and this small-sized lemon pistachio baked cheesecake is heavily based off of her delicious Lemon Blueberry Cheesecake, which is amazing for the record. I just made a few tweaks to suit the flavours I was using.
Lemon and pistachio are great partners. The rich, earthy nutty flavour of the pistachios pairs so well with the sharp, fresh flavours of the lemon. I also sprinkled a few food-grade rose pelts over the top for a slight Middle Eastern flare, but this is optional and only adds a minute floral hint of flavour.
Bake it up.
I have always had a bit of a phobia about baked cheesecakes. Fear that they crack in the oven, fear that it would have a gritty texture and so on. But this recipe is absolutely fail-proof. It doesn’t crack and it’s incredibly smooth and as an added bonus it cuts like a dream.
This cheesecake is just so easy and there is nothing weird in it either. Cream cheese, obviously and full-fat. Sugar, one egg, a dash of vanilla and of course lemon. I also added a little sour cream, for me this is the magical ingredient. It adds a perfect touch of tanginess to all that richness and it balances out the flavour perfectly. It also helps create the creamiest, dreamiest texture.
So seriously, when you need a smaller dessert for an occasion or just because. I can’t recommend this Small Size Lemon Pistachio Baked Cheesecake enough. It’s my new go-to favourite dessert.
A quick word about pans.
Christina from Dessert For Two gave me the idea of using a 2-pound loaf tin for a small cheesecake and its a stroke of genius. It gives you 4 incredibly generous slices, 5 normal size slices or 6 smaller slices. Depending on how many people you have to feed, or how many slices you want to devour.
I also bake this cheesecake in a very simple water bath. Nothing fancy and no special equipment is needed. All I did was place my loaf pan in a larger roasting dish and added a couple of cups of boiling water to it. While this step is not in the original recipe, I find it helps to stop it cracking and to keep its texture super creamy.
Small Size Lemon Pistachio Baked Cheesecake
- For the base.
- 105 grams digestive's (6 Graham cracker cookie sheets)
- 2 tablespoons unsalted butter – melted
- 1 tablespoon sugar
- 50 grams pistachio's (1/2 cup)
- 455 grams full fat cream cheese (2 x 8 ounce packs)
- 110 grams sugar (1/2 cup)
- 70 grams sour cream (1/4 cup)
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons fresh lemon juice
- zest of 1 lemon
- Preheat you oven to 170C/325F/Gas mark 3 and lower one of the racks to the lower third of the oven. Line a 2 pound loaf tin with baking parchment, make sure to leave a little overhang for easy removal.
- Pulse, using a food processor or bash the digestives/graham crackers and until they are a fine crumb.
- Then pulse or bash the pistachio's until they are in a coarse crumb.
- Mix the cookie crumbs, pistachio's and melted butter together. Then press the mix into the bottom of the loaf pan, pressing down to make sure everything fully sticks together.
- Pop the base into the oven and bake for 20 minutes.
- Meanwhile, mix the cream cheese, sugar, sour cream, the egg, vanilla extract and the lemon juice and zest until you have a smooth batter.
- Take the base out of the oven and reduce the heat down to 150F/300F/Gas mark 2 then pour the batter over the base. Don't worry if the base is warm.
- Place your loaf pan into a roasting dish and add a couple of cups of boiling water to the roasting pan and place the whole thing into your oven.
- Bake for 40-45 minutes, you are looking for your cheesecake to be starting to pull away from the edges and still have a slight wobble in the middle. Once baked allow your cheesecake to cool down to room temperature in its tin before placing it into the fridge for at least 6 hours.
- This cheesecake is perfect plain or you can sprinkle a few crushed pistachio's, rose petals and extra lemon zest on the top.
- This cheesecake will keep for 3 to 4 days perfectly in the fridge.
- You will get 4 generous slices, 5 good slices or 6 small slices from this cheesecake.