Indulge Guilt-Free Cheesecake

Indulge Guilt-Free Cheesecake

For the Pistachio Crust:

1 cup shelled pistachios, finely ground

1/2 cup graham cracker crumbs

1/4 cup granulated sugar

1/4 cup unsalted butter, melted

16 oz cream cheese, room temperature

1/2 cup granulated sugar

2 large eggs

1/4 cup heavy cream

2 tablespoons lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla extract

1 cup raspberries, pureed and strained

1/2 cup granulated sugar

1 1/2 teaspoons gelatin, dissolved in 2 tablespoons water

1 cup heavy cream, whipped to soft peaks

Fresh raspberries

Whipped cream

Crushed pistachios

Raspberry coulis

Lemon zest

Pistachio Crust:

Preheat oven to 350°F (175°C). Mix pistachios, graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Cool completely.

Beat cream cheese with sugar until smooth. Incorporate eggs one at a time, then mix in heavy cream, lemon juice, zest, and vanilla. Pour over crust and bake for 25 minutes. Cool and chill for 1 hour.

Blend raspberry puree with sugar and gelatin. Gently fold in whipped cream. Spread over the chilled lemon layer. Refrigerate until set, about 2 hours.

Before serving, decorate with raspberries, whipped cream, pistachios, raspberry coulis, and lemon zest.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

Servings: 12 servings