Cakes & cheesecakes · Requires cooking· Gluten-free

Pistachio Lemon Cheesecake

Name: Pistachio Lemon Cheesecake
Prep time: 30 min
Cook time: 65 min
Yield: 8 servings
Ingredients: 90 g Gluten-free 1:1 baking flour blend (with xanthan gum); 70 g Shelled pistachios; 25 g Unsalted butter; 35 g Water; 112 g Allulose; 220 g Reduced-fat cream cheese (Neufchatel); 350 g Plain nonfat Greek yogurt; 100 g Whole egg, without shell; 20 g Cornstarch; 4 g Lemon zest; 4 g Vanilla extract

Ground pistachios run through the crust and creamy baked filling, with lemon zest to lift the rich nut flavor.

HANDS-ON30 minutes

COOK65 minutes

REST / SET20 min pastry chill · 1 h cool · 6 h chill

MAKES8 dessert portions

Let’s make it

An original Raw Desserts editorial recipe. About these recipes

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Makes 8 servings

Gluten-free 1:1 baking flour blend (with xanthan gum)90g gluten-free 1-to-1 baking flour with xanthan gum
Grams of Gluten-free 1:1 baking flour blend (with xanthan gum)g
Shelled pistachios70g unsalted shelled pistachios, divided
Grams of Shelled pistachiosg
Unsalted butter25g cold unsalted butter
Grams of Unsalted butterg
Water35g cold water
Grams of Waterg
Allulose112g pure granulated allulose, divided
Grams of Alluloseg
Reduced-fat cream cheese (Neufchatel)220g plain reduced-fat block cream cheese, softened
Grams of Reduced-fat cream cheese (Neufchatel)g
Plain nonfat Greek yogurt350g plain nonfat Greek yogurt
Grams of Plain nonfat Greek yogurtg
Whole egg, without shell100g beaten whole egg, without shells
Grams of Whole egg, without shellg
Cornstarch20g cornstarch
Grams of Cornstarchg
Lemon zest4g finely grated lemon zest
Grams of Lemon zestg
Vanilla extract4g vanilla extract
Grams of Vanilla extractg

Weights are edible ingredient amounts before cooking; weigh eggs without shells. Changing servings scales every ingredient, but finished weight can change during cooking. Keep the stated pan depth or individual portion size. Use more pans or portions when scaling; follow the original temperature and doneness checks. Do not eat raw flour, eggs or batter.

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A few simple steps

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Follow the updated ingredient weights and your swap notes above. The method keeps the original ingredient names; chilling and cooking times are guidance.

01
Heat a conventional oven to 160°C / 320°F. Line a solid 20 cm / 8 inch round cake tin at least 5 cm deep. Reserve 10 g of the pistachios for the top and grind the rest finely.
02
Mix the flour with one-third of the ground pistachios and 22.4 g of the allulose. Rub in the butter and add the water to make a soft pastry. Press into the base through baking paper, chill for 20 minutes to hydrate the flour, remove the top paper and bake for 14–18 minutes, until dry and pale gold.
03
Mix the cream cheese with the remaining allulose. Stir in the yogurt, remaining ground pistachios, cornstarch, lemon zest and vanilla, followed by the egg. Keep the mixture smooth rather than frothy.
04
Pour over the base and set the solid tin in a roasting pan with hot water halfway up the outside. Lower the oven to 150°C / 300°F and bake for 45–55 minutes, until the edge is set, the center wobbles gently and its temperature reaches 71°C / 160°F.
05
Remove from the water bath, cool on a rack for about 1 hour and refrigerate for at least 6 hours.
06
Finely chop the reserved pistachios, scatter over the cold cake and cut into the selected number of equal slices. Expect a natural muted green, not a vivid green color.

Before you begin

Notes for this recipe

An original Raw Desserts editorial recipe concept, not a cookbook transcription and not a tested adaptation.

A note from our kitchen

This original editorial recipe and its swap suggestions have not been independently kitchen-tested. Check texture as you go, follow ingredient package instructions, and refrigerate perishable mixtures promptly.

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Pistachio Lemon Cheesecake

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