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Pistachio Cheesecake

Guilt-Free Pistachio Cheesecake That'll Wow Your Guests

This Pistachio Cheesecake is a guilt-free dessert that boasts Mediterranean flavors and a creamy texture.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 300 g Cookie Crumbs Graham crackers or digestive cookies work fabulously.
  • 113 g Unsalted Butter, Melted Coconut oil offers a dairy-free option.
  • 1 pinch Fine Sea Salt Enhances the flavor of the crust beautifully.
  • 1 tablespoon Powdered Sugar Adds the right touch of sweetness to the crust.
Filling
  • 453 g Cream Cheese Ensure it's at room temperature for smoothness.
  • 200 g Granulated Sugar Balances sweetness and creaminess perfectly.
  • 0.5 teaspoon Fine Sea Salt Elevates the overall flavor of the cheesecake.
  • 2 teaspoons Pure Vanilla Extract Introduces aromatic depth to the filling.
  • 200 g Pistachio Butter Infuses the filling with nutty goodness.
  • 240 g Sour Cream Adds creaminess and a subtle tang.
  • 2 large Eggs Essential for stability and richness in the cheesecake.
  • 1 zest Lemon (Optional) Brightens the flavor profile.

Equipment

  • food processor
  • 8-inch Cake Pan
  • oven

Method
 

Crust Preparation
  1. In a food processor, combine cookie crumbs, melted butter, sea salt, and powdered sugar. Pulse until it resembles damp sand. Press into the bottom of an 8-inch cake pan and bake at 350°F for 10 minutes. Let cool.
Filling Preparation
  1. In the food processor, blend cream cheese, granulated sugar, and sea salt until smooth. Add vanilla extract, pistachio butter, and sour cream. Pulse until well combined.
Incorporate Eggs
  1. Add eggs one at a time, pulsing gently after each. Stir in lemon zest if using. The mixture should be rich and velvety.
Bake the Cheesecake
  1. Pour filling over the cooled crust. Place in a larger pan filled with hot water. Bake at 325°F for about 50 minutes until edges are set but center is jiggy.
Cool and Chill
  1. Turn off the oven and crack the door open. Let cheesecake cool for 30 minutes. Then transfer to counter to cool completely before refrigerating for at least 8 hours.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 10IUVitamin C: 2mgCalcium: 8mgIron: 4mg

Notes

Ensure your cream cheese and eggs are at room temperature for a smooth, lump-free filling. Use a water bath to prevent cracking. Allow cheesecake to chill for at least 8 hours before serving.

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