Pistachio Cheesecake
User Reviews
5.0
15 reviews
Excellent
Pistachio Cheesecake
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Pistachio Cheesecake has a deliciously creamy raspberry pistachio cheesecake filling on a sweet and crunchy pistachio graham cracker crust.
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Ingredients
Crust:
- 1 1/4 cookie crumbs graham crackers or digestive cookies
- 1/3 cup grounded pistachios
- 1/2 cup unsalted butter melted
- pinch fine sea salt
- 2 tablespoons powdered sugar
Filling:
- 24 oz cream cheese three bricks, softened at room temperature
- 1 cup granulated sugar
- 1/2 teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 1 1/4 cup pistachio butter
- 1 cup sour cream
- 2 large eggs
- 1 lemon finely zested - optional
- 1 cup fresh raspberries - optional
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Instructions
Crust:
- Preheat oven to 350 degrees F.
- Combine the ingredients in a bowl, and stir until very well combined.
- Press the crumbs up the sides and on the bottom of an 8″ springform pan, lined with parchment paper.
- Next, bake the crust in the preheated oven for 10 minutes. Chill on the counter while you make the filling.
Filling:
- Lower the oven heat to 325 degrees F.
- Next, in a stand mixer, or large bowl using an electric mixer, whisk cream cheese with the sugar and salt on high speed until completely smooth.
- Scrape the sides and bottom of the bowl, add the vanilla and the pistachio butter, and whisk until well-blended. Make sure to stop and scrape the sides and bottom of the bowl.
- After that, add the sour cream and mix just until combined.
- Next, add the eggs, one at a time, and mix until they are JUST incorporated.
- Finally using a rubber spatula, stir in the lemon zest and raspberries, if using.
- Pour batter into the prepared crust, and place the pan in a larger baking dish. Fill the baking dish halfway with water.
- Bake for about 50-70 minutes. The cheesecake is done if the sides are puffy and set, while the center is JUST A BIT jiggly in the center.
- Turn off the oven, slightly open it, and place a wooden spoon in the door to crack it open. Let the cheesecake cool in the oven for 30 minutes.
- After that, close the oven door and leave the cheesecake for another 15-30 minutes inside.
- Remove and cool on the counter, and only after that transfer it to the fridge and let cool for 8 hours or overnight.
- Garnish it with whipped cream, fresh raspberries, and chopped pistachios before serving.
Nutrition Information
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Calories
586kcal
(29%)
Carbohydrates
46g
(15%)
Protein
15g
(30%)
Fat
40g
(62%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
5g
Monounsaturated Fat
14g
Trans Fat
0.5g
Cholesterol
127mg
(42%)
Sodium
495mg
(21%)
Potassium
579mg
(17%)
Fiber
4g
(16%)
Sugar
35g
(70%)
Vitamin A
1049IU
(21%)
Vitamin C
12mg
(13%)
Calcium
210mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 46g | 15% |
| Protein | 15g | 30% |
| Fat | 40g | 62% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 127mg | 42% |
| Sodium | 495mg | 21% |
| Potassium | 579mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 35g | 70% |
| Vitamin A | 1049IU | 21% |
| Vitamin C | 12mg | 13% |
| Calcium | 210mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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