Kek Keju Pistachio
Pencuci Mulut • Malaysia
How to Make Pistachio Cheesecake (Traditional & Healthy Version)
Pistachio Cheesecake is a luxurious yet health-conscious dessert gaining popularity in Malaysia's vibrant food scene. Inspired by Malaysia’s multicultural culinary traditions, this cheesecake creatively blends crunchy pistachios with creamy cheese and subtle local flavors such as pandan. The result is a fusion dessert that embodies the harmony found in Malaysian cuisine, where East meets West and local ingredients are celebrated. In Malaysia, cheesecakes are a festive treat often enjoyed at celebrations or as a sweet finish to a special meal. By incorporating pistachios—known locally as 'kacang pista'—and a pandan-infused base, this recipe offers a delightful twist, balancing nutty richness with aromatic Malaysian notes. Its creamy, melt-in-the-mouth texture is complemented by a crisp, wholesome base, making it a perfect choice for those seeking a modern, lighter dessert with authentic Malaysian flair.
Bahan-bahan(untuk 1 medium slice)
- 200g Low-fat cream cheese (keju krim rendah lemak)
- 1/3 cup Unsalted pistachios (kacang pista, shelled)
- 1 tsp Pandan extract (ekstrak pandan asli)
- 2 tbsp Greek yogurt (yogurt Greek rendah lemak)
- 1 large Egg (telur ayam)
- 2 tbsp Honey (madu asli)
- 1/2 cup Rolled oats (oat gulung)
- 1 tbsp Coconut oil (minyak kelapa)
- 1 tsp Fresh lime juice (jus limau nipis) - pilihan
- 1/8 tsp Pinch of salt (garam halus) - pilihan
Arahan
- 1
Preheat oven to 160°C. Line a small 15cm springform pan with baking paper.
5 minutes
Use a loose-bottom pan for easy removal.
- 2
Pulse rolled oats and half the pistachios in a food processor until coarse. Mix with coconut oil and a pinch of salt.
4 minutes
Do not over-process; keep some texture for crunch.
- 3
Press the mixture firmly into the bottom of the pan to form the crust. Bake for 8 minutes and cool.
8 minutes
Press evenly for a stable base.
- 4
In a bowl, beat the cream cheese until soft. Add Greek yogurt, honey, pandan extract, egg, and lime juice. Mix until smooth.
5 minutes
Room temperature ingredients blend better and prevent lumps.
Kenapa hidangan ini sihat
Compared to traditional cheesecakes, this recipe uses less sugar and healthy fats, making it suitable for calorie-conscious eaters. The inclusion of Greek yogurt boosts protein content while honey offers natural sweetness with a lower glycemic index. The use of local flavors like pandan provides antioxidants, making this dessert a nourishing option for those seeking a healthier Malaysian treat.
This Pistachio Cheesecake is crafted with wholesome ingredients like low-fat cream cheese, Greek yogurt, and natural honey, making it a protein-rich yet lower-calorie dessert option. Pistachios are packed with heart-healthy fats, fiber, vitamin B6, and antioxidants. By using oats and coconut oil for the crust, you add complex carbs and medium-chain triglycerides, supporting sustained energy and better metabolism.
Petua
- 💡Toast the pistachios lightly before blending for deeper flavor.
- 💡If you don’t have pandan extract, steep a pandan leaf in warm milk and use the infused milk.
- 💡Bring all dairy ingredients to room temperature before mixing to achieve a smooth filling.
Penyimpanan & hidangan
Store the Pistachio Cheesecake in an airtight container in the refrigerator for up to 3 days. For best texture, serve chilled. Do not freeze as the texture may change.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 380.0 kcal |
