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Pistachio Baked Cheesecake
Pencuci Mulut • Malaysia
How to Make Pistachio Baked Cheesecake (Traditional & Healthy Version)
Pistachio Baked Cheesecake is a delightful dessert that blends creamy textures with the nutty aroma of locally sourced pistachios. In Malaysia, cheesecake has become a staple at festive gatherings and modern cafes, often infused with multicultural ingredients like pandan and santan, reflecting the nation’s rich culinary heritage. This recipe brings a healthy twist by incorporating reduced-fat dairy and natural sweeteners, making it suitable for calorie-conscious individuals. The nutty pistachio crust and smooth cheesecake filling offer a taste that’s both luxurious and guilt-free. Malaysians love desserts with vibrant flavors and textures, and this cheesecake is no exception. It’s perfect for those who appreciate vegetarian options and locally inspired sweets. By using ingredients such as pandan extract and lemongrass, the recipe pays homage to Malaysia’s multicultural palate, while pistachios add crunch and nutrition. Whether served during Hari Raya celebrations or shared with family at weekend gatherings, Pistachio Baked Cheesecake stands out as a modern classic dessert in Malaysia.
Bahan-bahan(untuk 1 generous slice (approx. 150g))
- 1/2 cup Pistachio nuts (locally sourced if possible)
- 200g Low-fat cream cheese (keju krim rendah lemak)
- 1/4 cup Greek yogurt (yogurt Greek)
- 1 large Egg (telur)
- 1 tsp Pandan extract (ekstrak pandan)
- 1/2 tsp Lemongrass powder (serbuk serai) - pilihan
- 2 tbsp Stevia or coconut sugar (gula kelapa)
- 4 pieces Wholemeal digestive biscuits (biskut wholemeal)
- 2 tbsp Santan (coconut milk) (light santan)
- 1 tbsp Butter (unsalted, softened)
Arahan
- 1
Preheat oven to 170°C. Line a 15cm cake tin with baking paper.
5 minutes
Ensure the oven is fully preheated for even baking.
- 2
Blend digestive biscuits and pistachio nuts until fine. Mix with melted butter and press firmly into the base of the tin.
5 minutes
Use the back of a spoon for an even crust.
- 3
Beat cream cheese and Greek yogurt together until smooth. Add stevia or coconut sugar, pandan extract, and lemongrass powder. Mix well.
5 minutes
Avoid over-mixing to prevent a dense texture.
- 4
Add egg and santan, then stir gently until just combined.
2 minutes
Egg should be at room temperature for best results.
Kenapa hidangan ini sihat
By substituting traditional cream cheese with low-fat options and reducing added sugars, this recipe supports heart health and weight management. The use of wholemeal biscuits increases fiber content, aiding digestion. Pistachios contribute plant-based protein and healthy monounsaturated fats, making this cheesecake suitable for vegetarian diets and those seeking nutrient-dense sweets.
This Pistachio Baked Cheesecake incorporates healthy fats from pistachios, which are rich in vitamin B6, magnesium, and antioxidants. Using low-fat dairy and Greek yogurt reduces saturated fat, while stevia or coconut sugar offers a lower glycemic index compared to refined sugar. Pandan and lemongrass add vitamins and minerals, further enhancing nutritional value. Each serving provides protein, fiber, and essential micronutrients, making it a balanced dessert choice.
Petua
- 💡Tip 1: Chill the cheesecake overnight for best flavor and texture.
- 💡Tip 2: Use fresh pandan leaves for extract if available.
- 💡Tip 3: For a firmer crust, pre-bake it for 5 minutes before adding filling.
Penyimpanan & hidangan
Store in an airtight container in the fridge for up to 4 days. Cheesecake can be frozen for up to one month; thaw overnight before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 390.0 kcal |
