Decadent Pistachio Cheesecake: Creamy Bliss Awaits You Recipe
Introduction
This Decadent Pistachio Cheesecake is a creamy, nutty delight that will captivate any dessert lover. With a buttery cookie crust and smooth pistachio-infused filling, it’s perfect for special occasions or whenever you need a luxurious treat.
Ingredients
- 300 g cookie crumbs (graham crackers or digestive cookies recommended)
- 113 g unsalted butter, melted (coconut oil as a dairy-free alternative)
- 1 pinch fine sea salt
- 1 tablespoon powdered sugar
- 453 g cream cheese, at room temperature
- 200 g granulated sugar
- ½ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 200 g pistachio butter
- 240 g sour cream
- 2 large eggs
- 1 lemon zest (optional)
Instructions
- Step 1: Combine cookie crumbs, melted butter, a pinch of fine sea salt, and powdered sugar in a food processor. Pulse until the mixture is evenly moistened. Press this mixture firmly into the base of a springform pan to form the crust.
- Step 2: Bake the crust in a preheated oven at 350°F (175°C) for 10 minutes. Remove and let it chill to set while preparing the filling.
- Step 3: In a mixer, blend the room-temperature cream cheese, granulated sugar, and ½ teaspoon fine sea salt until smooth and creamy. Add vanilla extract and blend again to combine fully.
- Step 4: Add pistachio butter and sour cream to the cream cheese mixture. Mix until well combined and smooth.
- Step 5: Incorporate the eggs gently by pulsing the mixture until just combined. If using, add the lemon zest and pulse briefly to blend it in without overmixing.
- Step 6: Pour the filling over the chilled crust. Bake at 325°F (160°C) using a water bath for about 50 minutes, or until the edges are set but the center still jiggles slightly.
- Step 7: Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes to cool gradually. Afterward, refrigerate for at least 8 hours or overnight before serving.
Tips & Variations
- Use coconut oil instead of butter in the crust for a dairy-free option without sacrificing flavor.
- Add chopped pistachios on top before baking for an extra crunch and decorative touch.
- If you prefer a milder nut flavor, reduce the pistachio butter to 150 g and increase sour cream accordingly.
- Make sure the cream cheese is at room temperature to ensure a smooth, lump-free filling.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days to maintain freshness. To reheat, allow slices to come to room temperature for about 15 minutes before serving, or enjoy chilled for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake benefits from resting in the fridge for at least 8 hours or overnight to develop its flavors and firm up properly.
What if I don’t have pistachio butter?
You can make your own by blending shelled pistachios until smooth or substitute with almond or hazelnut butter, though the flavor will change slightly.
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Decadent Pistachio Cheesecake: Creamy Bliss Awaits You Recipe
- Total Time: 9 hours 10 minutes
- Yield: 8 servings 1x
Description
This Decadent Pistachio Cheesecake offers a creamy, nutty delight with a perfectly balanced sweet and tangy flavor. Featuring a buttery cookie crust and a luscious pistachio-infused filling, this cheesecake is baked in a water bath for a silky texture. Ideal for special occasions or an indulgent dessert, it promises a rich and satisfying experience for pistachio lovers.
Ingredients
Scale
Crust
- 300 g cookie crumbs (Use graham crackers or digestive cookies for a delicious base.)
- 113 g unsalted butter, melted (Coconut oil offers a dairy-free option.)
- 1 pinch fine sea salt (Enhances the flavor of the crust beautifully.)
- 1 tablespoon powdered sugar (Adds just the right touch of sweetness.)
Filling
- 453 g cream cheese (At room temperature for smoothness.)
- 200 g granulated sugar (Balances the creaminess.)
- ½ teaspoon fine sea salt (Enhances the overall flavor.)
- 2 teaspoons pure vanilla extract (Introduces aromatic depth.)
- 200 g pistachio butter (Infuses the filling with nutty goodness.)
- 240 g sour cream (Adds creamy texture and slight tang.)
- 2 large eggs (Essential for stability and richness.)
- 1 zest lemon (Optional for a bright flavor profile.)
Instructions
- Prepare crust mixture: Combine cookie crumbs, melted butter, fine sea salt, and powdered sugar in a food processor. Pulse until the mixture is evenly moistened and holds together when pressed.
- Form and bake crust: Press the crumb mixture firmly into the bottom of a springform pan to create an even crust. Bake at 350°F (175°C) for 10 minutes to set the crust, then chill it in the refrigerator to further firm up before adding the filling.
- Blend cream cheese base: In a mixing bowl, blend softened cream cheese, granulated sugar, and fine sea salt until completely smooth and free of lumps. Add vanilla extract and blend again to incorporate the flavor evenly.
- Add pistachio and sour cream: Incorporate pistachio butter and sour cream into the cream cheese mixture, blending thoroughly until the filling is smooth and evenly mixed.
- Incorporate eggs and lemon zest: Add eggs one at a time, pulsing gently just until combined to avoid overmixing. Optionally, add lemon zest and pulse briefly to evenly distribute the bright flavor.
- Bake cheesecake in water bath: Pour the filling over the chilled crust. Set the springform pan in a water bath (place it in a larger pan filled with hot water halfway up the sides) and bake at 325°F (160°C) for about 50 minutes. The cheesecake edges should be set while the center remains slightly jiggly.
- Cool and chill: Turn off the oven and leave the cheesecake inside with the door cracked open for 30 minutes to cool gradually and prevent cracking. Then refrigerate the cheesecake for at least 8 hours to fully set and develop flavors before serving.
Notes
- Ensure the cream cheese is at room temperature to achieve a smooth filling without lumps.
- Using a water bath during baking helps prevent cracks and results in a silky texture.
- For a dairy-free crust alternative, substitute melted butter with coconut oil.
- Lemon zest is optional but adds a refreshing brightness to the rich filling.
- Refrigerate the cheesecake for at least 8 hours or overnight for the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pistachio cheesecake, creamy cheesecake, nutty cheesecake, baked cheesecake, dessert, pistachio dessert, cream cheese dessert
