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1 cup pine nuts, or slivered almonds, preferably toasted
1 tbsp granulated sugar
1 large lemon
2 250-g pkg block cream cheese
1/2 cup granulated sugar
1/2 tsp vanilla
2 eggs, lightly beaten
Preheat oven to 300F (150C). Lightly butter sides of a 9-inch (23-cm)springform pan or coat with non-stick cooking spray. Place pine nuts and 1 tablespoon (15 mL) sugar in a food processor fitted with a metal blade. Pulse, using an on-off motion, until 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 centre of 300F (150C) 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 (75 mL) 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 (125 mL) sugar and vanilla. Whirl until well mixed, scraping down sides as necessary. While motor is running, gradually add eggs through feed tube and whirl just until blended. Scrape batter over warm crust and smooth surface.
Bake in centre of 300F (150C) oven until centre 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 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.
Calories 398, Protein 11.2g, Carbohydrates 19.7g, Fat 33.3g, Fibre 3g, Sodium 202mg.
Thinner than most cheesecakes, this recipe bakes up quickly. The lemony tartness will more than satisfy, so serve thin slices and savour the taste.