Pistachio Cheesecake
A delightful dessert combining creamy cheesecake with the unique flavor of pistachios, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups 1 ½ cups graham cracker crumbs These crumbs will form the buttery base.
- 2 tablespoons 2 tablespoons granulated sugar For a touch of sweetness in the crust.
- 0.25 teaspoon ¼ teaspoon salt Balances the sweetness of the crust.
- 1 stick 1 stick unsalted butter, melted Infuses richness into the crust.
For the filling
- 32 oz 32 oz cream cheese, at room temperature Creates the luxurious texture.
- 0.75 cups ¾ cup granulated sugar Sweetens the filling.
- 3 tablespoons 3 tablespoons cornstarch Helps to set the cheesecake perfectly.
- 2 large 2 large eggs, at room temperature Provide necessary structure.
- 1 large 1 large egg yolk, at room temperature Adds extra creaminess.
- 0.75 cups ¾ cup pistachio paste Essential for bold flavor.
- 1 teaspoon 1 teaspoon vanilla extract Enhances overall flavor.
- 1 teaspoon 1 teaspoon almond extract Adds subtle nuttiness.
- 0.5 cups ½ cup heavy cream Ensures a silky filling.
For decoration
- 4 tablespoons 4 tablespoons pistachio cream Enhances presentation.
- 2 tablespoons 2 tablespoons chopped pistachios Adds a crunchy finish.
Instructions
Preparation
- Preheat the oven to 350°F (180°C).
- Pulse the pistachios in a food processor until coarsely chopped.
- In the processor, combine the graham cracker crumbs, sugar, and salt. Blend until fine.
- Mix in about ¾ of the melted butter until resembling wet sand.
- Press the mixture into the base and sides of a springform pan, bake for 10 minutes, then cool.
- Lower the oven temperature to 325°F (170°C) and wrap the springform pan in foil.
Making the filling
- In a large bowl, combine cream cheese, sugar, and cornstarch; beat until smooth.
- Add eggs, egg yolk, vanilla, and almond extract; mix until just combined.
- Blend in pistachio paste, then add heavy cream and mix well.
Baking
- Pour the batter over the cooled crust, placing it in a roasting dish with water.
- Bake for 45 minutes until edges are set; the center should slightly wobble.
- Cool in the oven with the door cracked for 1 hour, then chill in the fridge for at least 4 hours.
Decoration
- Carefully remove the cheesecake from the pan, spread pistachio cream on top, and sprinkle with chopped pistachios.
Notes
Ensure all dairy ingredients are at room temperature. Use water bath for even cooking and to prevent cracks.