Ingredients
✓ 1 1/2 cups pistachios (shelled and finely chopped)
✓ 1/4 cup granulated sugar
✓ 1/4 cup unsalted butter (melted)
✓ 16 ounces cream cheese (softened)
✓ 1 cup granulated sugar
✓ 1 teaspoon vanilla extract
✓ 3 large eggs
✓ 1/2 cup sour cream
✓ 1/4 cup heavy cream
✓ Zest of 1 lemon
✓ 2 cups fresh strawberries (sliced)
✓ 1 tablespoon lemon juice
✓ 1 tablespoon cornstarch (mixed with 2 tablespoons water)
Instructions
✓ Preheat oven to 350°F (175°C). Pulse pistachios in food processor until finely chopped.
✓ Combine pistachio crumbs, sugar, and melted butter. Press into an 8-inch springform pan.
✓ Bake for 10 minutes or until golden. Let cool on wire rack.
✓ In a large mixing bowl, beat cream cheese until smooth. Gradually add granulated sugar; mix well.
✓ Add vanilla extract and mix in eggs one at a time. Mix in sour cream, heavy cream, lemon zest, and lemon juice.
✓ Pour mixture into prepared crust and bake for 45-50 minutes or until edges are set but center is slightly jiggly.
✓ Chill cheesecake overnight before serving. In a saucepan, combine strawberries with lemon juice and cornstarch mixture; bring to a simmer until thickened.
✓ Spoon strawberry topping over chilled cheesecake. Garnish with fresh pistachios.
Notes
Ensure the cream cheese and eggs are at room temperature; chill before serving to ensure it sets properly.
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15