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