Name: Guilt-Free Pistachio Cheesecake That Wows Guests
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: Mediterranean
Ingredients: 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.); 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.)

Guilt-Free Pistachio Cheesecake That Wows Guests

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Guilt-Free Pistachio Cheesecake That’ll Wow Your Guests

Author: Emily
Prep Time: 30 min
Cook Time: 70 min
Total Time: 100 min
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

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.)
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.)

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
Add eggs one at a time, pulsing gently after each. Stir in lemon zest if using. The mixture should be rich and velvety.
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.
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.

Notes

Allow the cheesecake to chill overnight for best results.
Top with crushed pistachios or whipped cream before serving.

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 20 g
Sodium: 300 mg
Fat: 24 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 80 mg

Find it online: https://quizsavor.com/pistachio-cheesecake/