Lemony Cheesecake Tart with Pistachio Crust

Discover Lemony Cheesecake Tart with Pistachio Crust. Review the available recipe details and open the credited original source for the complete preparation method.

• ¾ cup (75 grams) old-fashioned oats (certified gluten-free if necessary) ↔ Substituir
• ¾ cup (100 grams) raw pistachios or hazelnuts ↔ Substituir
• Scant ¼ teaspoon fine salt ↔ Substituir
• 6 tablespoons (85 grams) unsalted butter, cut into 1-inch pieces and softened to room temperature ↔ Substituir
• 3 tablespoons (38 grams) sugar ↔ Substituir
• 8 ounces (226 grams) cream cheese, softened to room temperature ↔ Substituir
• ¼ cup (50 grams) sugar ↔ Substituir
• 1 tablespoon lemon zest (from about 1 medium lemon) ↔ Substituir
• 2 tablespoons fresh lemon juice ↔ Substituir
• ¼ teaspoon vanilla extract ↔ Substituir
• ⅛ teaspoon fine salt ↔ Substituir
• 1 large egg ↔ Substituir

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