Pistachio Cheesecake
Pistachio Cheesecake is a rich and luxurious dessert that combines the creamy texture of classic cheesecake with the distinct, nutty flavor of pistachios.
Equipment
- Food Processor
- Mixing Bowl
- Springform Pan
- Baking Sheet
Ingredients
Crust Ingredients
- 300 grams Cookie Crumbs Graham crackers or digestive biscuits
- 113 grams Unsalted Butter Melted
Filling Ingredients
- 453 grams Cream Cheese Softened, brick-style
- 200 grams Granulated Sugar
- 1/2 teaspoon Salt
- 2 teaspoons Vanilla Extract
- 1 cup Pistachio Butter Homemade or store-bought
- 1 cup Sour Cream
- 2 large Eggs
Toppings
- 1 cup Heavy Cream For whipped cream topping
- 2 tablespoons Sugar For whipped cream
- 1 splash Vanilla Extract For whipped cream
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Spread shelled pistachios on a baking sheet and toast for 5-7 minutes. Allow to cool, then blend in a food processor until smooth to make pistachio butter.
- Step 2: Combine cookie crumbs, melted butter, salt, and powdered sugar in a food processor. Press the mixture into the bottom of a springform pan and bake at 350°F (175°C) for 10 minutes. Set aside to cool.
- Step 3: Beat cream cheese, sugar, and salt until smooth. Add vanilla and pistachio butter, then sour cream, mixing until combined. Add eggs one at a time, mixing on low speed.
- Step 4: Pour filling into the crust. Place the springform pan in a larger baking pan filled with hot water. Bake at 325°F (160°C) for about 50 minutes. Turn off the oven and let cool for 30 minutes.
- Step 5: Cool at room temperature for 30 minutes, then refrigerate for at least 8 hours or overnight to set.
- Step 6: For topping, whip heavy cream with sugar and vanilla until soft peaks form. Spread over the cheesecake and garnish with chopped pistachios or berries.
Notes
For variations, consider adding white chocolate or rose water to the filling for different flavor profiles.