8 Serves
50 Mins
Preheat your oven to 175°C and prepare a springform pan by lightly greasing it.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
126 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
204 mg / 1,250 mgPotassium
346 mg / 4,700 mgSodium
636 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
2 g / 28 gSugar
31 g / 50 gSaturated Fat
17 g / 20 gCholesterol
79 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 gIn a mixing bowl, combine the graham cracker crumbs with melted butter and press the mixture firmly into the bottom of the springform pan to form the crust.
Using a stand mixer, beat the cream cheese and sugar together until the mixture is smooth and creamy.
Add the eggs and pistachio paste to the cream cheese mixture, beating on low speed until fully incorporated.
Pour the cheesecake batter over the prepared crust and bake in the preheated oven for 25 to 30 minutes, or until the edges are set but the center remains slightly wobbly.
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Danish