Lemon Cheesecake with Pistachio Nut Crust (Gluten Free)

I found this note stuck to my fridge.

WARNING:

Eat anymore of this cheesecake and containment will no longer be an option. Have just one more slice and I will tender my resignation. 

Sincerely 

Your Jeans.

I am never ever making this cheesecake again.

If I never make this cake again it will be too soon.

I ate far more of this than was considered polite, certainly far more than is healthy or even sane. 

I am making this cheesecake again tomorrow.

Not for me because my jeans would stage a revolt. 

A friend asked me to make this for her daughter's birthday and I am happy to oblige.

This cheesecake is meant to be shared.

Your jeans will thank you if you do;-)

Lemon Curd Cheesecake with Pistachio Nut Crust (Gluten Free)
Yeild: one 9" round cheesecake
* recipe adapted from The Shiksa in the Kitchen

1 cup lemon curd ( warmed slightly)

PISTACHIO CRUST 

2/3 cup shelled pistachio nuts (salted)

1/2 cup cassava farine 

1/3 cup granulated sugar

5 tbsp unsalted butter, melted

CHEESECAKE FILLING 

3 8oz packages of Philladelpia cream cheese

3/4 cup granulated white sugar

3 large eggs
3/4 cup sour cream

2 tsp vanilla essence

METHOD

Remove cream cheese, eggs and butter from the fridge and bring all ingredients to room temperature before you begin.

Preheat oven to 350 degrees. Grease the bottom of your springform pan with butter. Cut a 9" round  parchment paper circle and place on the bottom of your spring form pan. 

Put the pistachio nuts, cassava farine, sugar and salt in the food processor. Pulse until the nuts are finely processed. Let the machine run and drizzle the melted butter int the nuts. Once all the butter has been added put the crumb mixture in the prepared springform pan. Use the back of a spoon or a rubber spatula and press the crumbs evenly on the bottom and about half way up the sides of the pan.

Bake the crust in the oven at 350 degrees F for 8-10 mins until the crust starts to brown and smells fragrant. You will notice that the crust puffs up a bit and swells rather like a pastry pie crust. This is because cassava swells when it absorbs the moisture from the butter. Simply press it back in place with the back of a spoon when you remove it from the oven. 

To make the filling:

Beat the cream cheese and sugar in the bowl of a stand mixture fitted with a paddle attachment. Beat at medium speed until fluffy ( approx 2 mins). Add the eggs one at a time. Add the vanilla and beat for a few seconds more.

Grease the sides of the pan with butter. I find it easier to use a baking spray. Spoon the filling into the pre-baked crust and spread out evenly. Warm lemon curd slightly in the microwave. (I made the mistake of using mine straight from the fridge and it was too cold. As a result the curd sank to the bottom and my cake did not have a pretty marbled pattern). Drop lemon curd by spoonfuls randomly over the cake and run a butter knife through the curd to make a swirling pattern.

Fill a baking dish with warm water and place it on the lower shelf in the oven. Place the cheesecake on the shelf above the water filled tray.

Bake the cheesecake at 350 degrees F for for 50 to 60 mins. The center of the cheesecake will still be slightly wobbly. It will firm up when cool. Leave the oven door slightly adjar and let the cheesecake cool for an hour, Remove from the oven and cool on a wire rack until the pan no longer feels warm to the touch. 

Refrigerate overnight before serving.