How to make pistachios cheese cake#cakerecipe#cheesecake#shorts#ytshorts

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta is lighter and cheaper but still creamy.

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and more affordable.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: cream cheese

Plain yogurt can provide a similar tanginess.

Preheat the oven to 325°F (163°C).

Prepare a springform pan by greasing the sides and lining the bottom with parchment paper.

In a mixing bowl, combine graham cracker crumbs, melted butter, and salt; mix until crumbly.

Press the crumb mixture into the bottom of the prepared pan to form a crust; bake for 10 minutes until set.

In a large bowl, beat cream cheese and sugar until smooth and creamy.

Add eggs one at a time, mixing well after each addition.

Incorporate heavy cream, vanilla extract, and lemon juice; mix until combined.

Fold in crushed pistachios and a few drops of green food coloring until desired color is achieved.

Pour the cheesecake batter over the crust in the springform pan.

Bake for 50-60 minutes until the edges are set but the center is slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.

Remove the cheesecake from the oven and let it cool completely at room temperature.

Chill in the refrigerator for at least 4 hours or overnight before serving.

Top with whipped cream and additional crushed pistachios before serving.

Cooking Techniques

Spice Level:

Allergens