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Small Size Lemon Pistachio Baked Cheesecake sliced up and ready to serve
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4.67 from 3 votes

Small Size Lemon Pistachio Baked Cheesecake

A small sized baked cheesecake flavoured with lemon and pistachio and decorated with a sprinkle of rose petals. Perfect for 2-6 people.
Prep Time15 mins
Cook Time1 hr 5 mins
cooling & chilling time7 hrs
Total Time8 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, dessert, lemon, pistachio
Servings: 5 people
Calories: 645kcal


  • 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
  • Filling.
  • 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.


Calories: 645kcal | Carbohydrates: 42g | Protein: 12.3g | Fat: 48.8g | Saturated Fat: 27.6g | Cholesterol: 156mg | Sodium: 379mg | Potassium: 156mg | Fiber: 1.8g | Sugar: 27.3g | Calcium: 110mg | Iron: 2mg