Description
A rich and creamy pistachio cheesecake with a smooth texture and nutty flavor, perfect for special occasions.
Ingredients
Scale
- 300g cookie crumbs (graham crackers or digestive biscuits)
- 113g (½ cup) unsalted butter, melted
- 1 tablespoon powdered sugar
- Pinch of fine sea salt
- 453g (2 blocks) cream cheese, softened to room temperature
- 200g (1 cup) granulated sugar
- ½ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 200g (scant 1 cup) pistachio butter
- 240g (1 cup) sour cream
- 2 large eggs
- Zest of 1 lemon (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch cake pan with tall sides using parchment paper.
- In a food processor, pulse the cookie crumbs, powdered sugar, and sea salt until finely ground.
- Add the melted butter and process again until the mixture is fully moistened and cohesive.
- Press the mixture firmly into the bottom and up the sides of the prepared pan. Use the bottom of a glass to smooth and compact the crust evenly.
- Bake for 10 minutes. Remove from the oven and set aside to cool while you prepare the filling.
- Reduce the oven temperature to 325°F (163°C).
- In a food processor or stand mixer, blend the cream cheese, sugar, and salt on high speed until completely smooth and lump-free.
- Add the vanilla extract (and lemon zest, if using), scraping down the bowl to ensure full incorporation.
- Mix in the pistachio butter until the mixture is velvety and uniform.
- Blend in the sour cream until well combined.
- Add the eggs and pulse just until combined—do not overmix once the eggs are added.
- Pour the batter over the cooled crust and smooth the top with an offset spatula.
- Place the cake pan inside a larger 9×13-inch baking dish. Carefully fill the outer dish with hot water until it reaches halfway up the sides of the cheesecake pan.
- Bake for about 50 minutes, or until the edges are set but the center still has a slight jiggle. Avoid overbaking.
- Turn the oven off and crack the door open using a wooden spoon. Let the cheesecake rest inside for 30 minutes.
- Close the door again and leave the cheesecake inside for an additional 15 minutes.
- Remove from the oven, transfer to a wire rack, and cool at room temperature for 30 minutes.
- Cover and refrigerate for at least 8 hours or overnight before serving.
Notes
Serve with whipped cream, fresh berries, and chocolate sauce for a delightful experience.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 500mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg