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Pistachio Cheesecake

Decadent Pistachio Cheesecake: Creamy Bliss Awaits You

Delight in this Creamy Pistachio Cheesecake, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Chilling Time 8 hours
Total Time 9 hours 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 300 g cookie crumbs Use graham crackers or digestive cookies for a delicious base.
  • 113 g unsalted butter, melted Coconut oil offers a dairy-free option.
  • 1 pinch fine sea salt Enhances the flavor of the crust beautifully.
  • 1 tablespoon powdered sugar Adds just the right touch of sweetness.
For the Filling
  • 453 g cream cheese At room temperature for smoothness.
  • 200 g granulated sugar Balances the creaminess.
  • ½ teaspoon fine sea salt Enhances the overall flavor.
  • 2 teaspoons pure vanilla extract Introduces aromatic depth.
  • 200 g pistachio butter Infuses the filling with nutty goodness.
  • 240 g sour cream Adds creamy texture and slight tang.
  • 2 large eggs Essential for stability and richness.
  • 1 zest lemon Optional for a bright flavor profile.

Equipment

  • food processor
  • 8-inch cake pan
  • parchment paper
  • Large pan for water bath

Method
 

Step-by-Step Instructions for Creamy Pistachio Cheesecake
  1. Prepare the crust by combining cookie crumbs, melted butter, fine sea salt, and powdered sugar in a food processor. Pulse until moistened and press into the pan.
  2. Bake crust at 350°F (175°C) for 10 minutes, then chill to set.
  3. Prepare the filling by blending softened cream cheese, granulated sugar, and fine sea salt until smooth. Add vanilla extract and blend again.
  4. Incorporate pistachio butter and sour cream, blending until well combined.
  5. Add eggs and pulse gently until just incorporated. Optionally add lemon zest and pulse briefly to combine.
  6. Bake the filled crust at 325°F (160°C) in a water bath for approximately 50 minutes until edges are set but center is slightly jiggly.
  7. Cool in the oven with the door cracked for 30 minutes, then refrigerate for at least 8 hours.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 6gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 350mgPotassium: 170mgFiber: 1gSugar: 22gVitamin A: 800IUCalcium: 80mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results. Use a water bath to prevent cracking during baking.

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