pistachio cheesecake recipe
Rich and creamy pistachio cheesecake topped with chopped pistachios and silky pistachio cream, perfect for nut lovers and dessert enthusiasts.
Ingredients
For the Pistachio Crust
- 1½ cups approximately 140 g graham cracker crumbs, or suitable alternatives such as digestive biscuits or butterkeks
- ⅔ cup approximately 100 g shelled pistachios
- ½ cup 1 stick or approximately 114 g unsalted butter
- 2 tablespoons granulated sugar
- ¼ teaspoon fine sea salt
For the Pistachio Cheesecake Filling
- 32 ounces approximately 900 g full-fat cream cheese, softened to room temperature
- ¾ cup approximately 150 g granulated sugar
- 3 tablespoons approximately 24 g cornstarch
- 2 large eggs at room temperature
- 1 large egg yolk at room temperature
- ¾ cup approximately 195 g pistachio paste
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- ½ cup approximately 120 g heavy cream
For Decoration
- 4 tablespoons pistachio cream
- 2 tablespoons finely chopped pistachios
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (180°C). Line the base of an 8-inch springform or loose-bottomed cake pan with parchment paper. Wrap the exterior of the pan in several layers of aluminum foil to protect it from water penetration during baking. This is essential if the cheesecake will be baked in a water bath.
- Prepare the Pistachio Crust: Using a food processor, pulse the pistachios until coarsely ground. Add the graham cracker crumbs, sugar, and salt, then continue pulsing until a uniform fine crumb texture is achieved. Melt the butter and incorporate it into the dry mixture until the consistency resembles wet sand and the mixture holds together when pressed between fingers. Firmly press the crust mixture into the bottom and slightly up the sides of the prepared pan. Bake for approximately 10 minutes or until lightly golden and set. Remove from the oven and allow to cool completely.
- Prepare the Cheesecake Filling: Reduce the oven temperature to 325°F (170°C). In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the softened cream cheese with the granulated sugar and cornstarch until smooth and free of lumps. Add the eggs and egg yolk, one at a time, mixing on low speed until just incorporated. Avoid overmixing to prevent introducing excess air into the batter.Add the vanilla extract, almond extract, and pistachio paste. Continue mixing until the batter is homogeneous in color and texture. Gradually incorporate the heavy cream in a slow stream, mixing gently to maintain a smooth and consistent filling.
- Bake the Cheesecake : Pour the prepared filling over the cooled crust in the pan. Place the cake pan inside a larger roasting pan and fill the outer pan with hot water until it reaches approximately halfway up the sides of the cheesecake pan, forming a water bath. Bake for 45 to 50 minutes or until the edges are set and the center remains slightly jiggly when gently shaken.Turn off the oven and allow the cheesecake to remain inside, with the door slightly ajar, for an additional 1 hour to cool gradually. Remove the cheesecake from the water bath, unwrap the foil, and allow it to cool to room temperature. Once cooled, refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, to ensure proper setting.
- Decorate and Serve : Once fully chilled and set, remove the cheesecake from the pan and transfer it to a serving platter. Spread the pistachio cream evenly over the top surface, creating a swirl or decorative pattern as desired. Garnish with finely chopped pistachios. Use a warm, sharp knife to slice, cleaning between cuts for the best presentation.