Turkish · Dessert
Pistachio Cream Cheese Cake
A dense, lightly tangy baked cheesecake from the Turkish sweets repertoire, built on cream cheese and Greek yogurt and folded through with finely ground pistachio for a pale green crumb and a nutty, toasted edge. Finished with a scatter of crushed pistachio, it sits closer to a compact custard than a towering New York slice, baked low and slow in a small tin so the centre stays soft.
$1
15 minsPrep
34 minsCook
244 minsTotal
MediumLevel
Nutrition per serving
441Calories
12.2gProtein
31.5gFat
28.9gCarbs
21.7gSugar
2gFiber
234mgSodium
161mgChol
13.6gSat Fat
304mgPotassium
107mgCalcium
1.4mgIron
0.4mcgVitamin B12
1.9mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 160°C and butter a 10cm / 4 inch springform tin, lining the base with a disc of parchment.
2
Beat the softened cream cheese and sugar together until completely smooth with no lumps, about 2 minutes.
3
Add the egg and beat on low just until incorporated, then mix in the Greek yogurt, lemon juice and vanilla extract.
4
Fold in the finely ground pistachio and all-purpose flour by hand until evenly distributed through the batter.
5
Pour the batter into the prepared tin, tap it twice on the counter to release air bubbles, and bake for 32-36 minutes until the edges are set but the centre still has a slight wobble.
6
Turn off the oven, crack the door open and let the cheesecake cool inside for 15 minutes to prevent cracking.
7
Remove to a wire rack to cool fully to room temperature, then chill in the fridge for at least 3 hours.
8
Unmould, scatter the crushed pistachio topping over the surface, slice into 2 and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g softened cream cheese
- 1.2 oz35g sugar white
- 11 egg, lightly beaten (50g)
- 1.1 oz30g greek yogurt
- 0.9 oz25g finely ground pistachio
- 0.3 oz8g all purpose flour
- 0.2 oz5g lemon juice
- 0.1 oz3g vanilla extract
- 0.4 oz10g crushed, for topping pistachio
