Pistachio Cheesecake
User Reviews
5
Pistachio Cheesecake
Description
This Pistachio Cheesecake begins with a crust made from crushed cookies, ground pistachios, melted butter, powdered sugar, and a pinch of fine salt. Pressed into an 8-inch springform pan and baked briefly, it forms a stable base with a nutty crunch. The filling combines softened cream cheese, granulated sugar, fine salt, vanilla extract, and pistachio butter, producing a smooth and rich consistency enhanced by the tang of sour cream.
Eggs are incorporated gently to bind the filling without overmixing, preserving a creamy texture. Lemon zest can be added to brighten flavors, and fresh raspberries folded in contribute occasional bursts of freshness and slight tartness. The batter is poured over the crust and baked at a lower temperature to set evenly without overbaking.
The resulting cheesecake presents a balance between the nutty crust and creamy filling with subtle aroma from vanilla and optional lemon. The raspberries add color and contrast. It is chilled before serving to allow flavors to meld and texture to firm up. This dessert is suitable for those seeking a rich, nut-infused cheesecake experience.
Ingredients
Crust:
- 1 1/4 cookie crumbs graham crackers or digestive cookies
- 1/3 cup pistachio nut ground
- 1/2 cup butter unsalted, melted
- pinch salt 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 salt fine sea salt
- 2 teaspoons vanilla extract pure
- 1 1/4 cup pistachio butter
- 1 cup sour cream
- 2 egg large
- 1 lemon finely zested - optional
- 1 cup raspberry fresh; optional
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
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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