Creamy Pistachio Cheesecake (Printable Version)
Lush pistachio and cream cheese filling atop a crisp cookie crust for a balanced nutty dessert.
# Ingredients Required:
→ Crust
01 -
300 g cookie crumbs (graham crackers or digestive biscuits)
02 -
113 g unsalted butter, melted
03 -
1 pinch fine sea salt
04 -
1 tablespoon powdered sugar
→ Filling
05 -
453 g cream cheese, softened to room temperature
06 -
200 g granulated sugar
07 -
½ teaspoon fine sea salt
08 -
2 teaspoons pure vanilla extract
09 -
200 g pistachio butter
10 -
240 g sour cream
11 -
2 large eggs
12 -
Zest of 1 lemon (optional)
# Guide to Cooking:
01 -
Combine cookie crumbs, melted butter, fine sea salt, and powdered sugar in a food processor. Pulse until the mixture is evenly moistened. Press firmly into the base of a springform pan.
02 -
Bake the crust at 175°C for 10 minutes. Remove from oven and allow to chill until set.
03 -
In a mixing bowl, whip softened cream cheese with granulated sugar and fine sea salt until smooth. Add vanilla extract and blend further until fully incorporated.
04 -
Add pistachio butter and sour cream to the cream cheese mixture. Blend until uniformly combined and creamy.
05 -
Gently mix in eggs with a brief pulse to incorporate without overbeating. Optionally, fold in lemon zest for added brightness.
06 -
Pour filling over the prepared crust and bake at 160°C in a water bath for approximately 50 minutes. The edges should be set while the center remains slightly jiggly.
07 -
Allow to cool in the oven with the door ajar for 30 minutes. Then refrigerate for at least 8 hours or overnight to fully set.
# Extra Suggestions:
01 -
Using softened cream cheese at room temperature ensures a smoother filling. Baking in a water bath prevents cracking and promotes even cooking.