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Pistachio and Rose Cheesecake
Pencuci Mulut • Malaysia
How to Make Pistachio and Rose Cheesecake (Traditional & Healthy Version)
Pistachio and Rose Cheesecake is a delightful dessert that fuses the fragrant notes of rose water with the nutty crunch of pistachios, creating a truly unique treat for the Malaysian palate. Rooted in the Indian communities of Malaysia, this cheesecake is often enjoyed during festive gatherings and weddings, symbolizing the multicultural richness and culinary diversity found in Malaysian desserts. The addition of local ingredients like santan (coconut milk) and pandan essence gives this classic a distinctly Malaysian twist. The taste is luxurious yet subtly sweet, with a creamy texture balanced by the floral aroma of rose. This healthy version of Pistachio and Rose Cheesecake uses reduced-fat cream cheese, natural sweeteners, and a wholesome base made from oats and almond meal, making it suitable for calorie-conscious dessert lovers. Whether served during Deepavali, Hari Raya open houses, or special family occasions, this dessert is sure to impress and satisfy, aligning with Malaysia’s love for indulgent yet nourishing sweets.
Bahan-bahan(untuk 1 medium slice per serving)
- 200g Reduced-fat cream cheese (keju krim rendah lemak)
- 100g Plain Greek yogurt (yogurt Greek asli)
- 1/2 cup Rolled oats (oat gulung)
- 1/4 cup Almond meal (tepung badam)
- 1/3 cup Shelled pistachios (kacang pistachio)
- 2 tbsp Pure honey (madu asli)
- 1 tsp Rose water (air mawar)
- 1/2 tsp Pandan essence (esen pandan) - pilihan
- 2 tbsp Santan (light coconut milk) (santan cair)
- 1 tsp Agar-agar powder (jelly powder)
- 1 tbsp Chopped dried rose petals (kelopak mawar kering) - pilihan
Arahan
- 1
Preheat your oven to 160°C (320°F). Line a small springform pan (15cm) with parchment paper.
5 minutes
Lining the pan ensures easy removal of the cheesecake.
- 2
In a bowl, mix rolled oats, almond meal, and half the honey. Press the mixture firmly into the base of the pan to form an even crust.
5 minutes
Use the back of a spoon for a smooth, compact base.
- 3
Bake the crust for 8 minutes until lightly golden, then set aside to cool.
8 minutes
Allow the base to cool before adding the filling to prevent sogginess.
- 4
Blend together cream cheese, Greek yogurt, santan, remaining honey, rose water, and pandan essence until smooth and creamy.
5 minutes
Ensure all ingredients are at room temperature for a smoother blend.
Kenapa hidangan ini sihat
This cheesecake is a health-conscious alternative to traditional recipes, using reduced-fat dairy and nutrient-rich nuts. Incorporating oats and almond meal increases fiber and micronutrient content, supporting satiety and blood sugar balance. Agar-agar, a plant-based gelling agent, is low in calories and high in soluble fiber, making this dessert suitable for modern Malaysian diets.
This Pistachio and Rose Cheesecake is packed with protein from Greek yogurt and cream cheese, while pistachios and almond meal provide healthy fats, vitamin E, and magnesium. Oats add dietary fiber, supporting digestive health and steady energy. The use of honey as a natural sweetener reduces refined sugar intake. Santan (light coconut milk) adds a dose of medium-chain triglycerides, which may benefit metabolism.
Petua
- 💡Tip 1: Use freshly shelled pistachios for maximum crunch and flavor.
- 💡Tip 2: Agar-agar sets faster than gelatin—work quickly to avoid lumps.
- 💡Tip 3: Infuse dried rose petals in warm water for 2 minutes for a more intense aroma.
Penyimpanan & hidangan
Store cheesecake in an airtight container in the fridge for up to 4 days. For best texture, let it sit at room temperature for 5 minutes before serving. Do not freeze as it may affect the texture.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 370.0 kcal |
