Decadent Pistachio Cheesecake Bliss (Print-Friendly Format)
Rich pistachio cheesecake with a creamy filling and buttery cookie crust, perfect for dessert lovers.
# Ingredients You’ll Need:
→ Crust
01 -
300 g graham cracker or digestive cookie crumbs
02 -
113 g unsalted butter, melted
03 -
1 pinch fine sea salt
04 -
1 tablespoon powdered sugar
→ Filling
05 -
453 g cream cheese, at room temperature
06 -
200 g granulated sugar
07 -
0.5 teaspoon fine sea salt
08 -
2 teaspoons pure vanilla extract
09 -
200 g pistachio butter
10 -
240 g sour cream
11 -
2 large eggs
12 -
Zest of 1 lemon, optional
# How to Make It:
01 -
Combine cookie crumbs, melted unsalted butter, fine sea salt, and powdered sugar in a food processor. Pulse until the mixture is evenly moistened. Press firmly into the base of an 8-inch cake pan lined with parchment paper.
02 -
Preheat the oven to 175°C. Bake the pressed crust for 10 minutes. Remove from oven and cool, then chill to set while preparing the filling.
03 -
Blend softened cream cheese, granulated sugar, and sea salt in a mixer until completely smooth and creamy. Add vanilla extract and blend again until incorporated.
04 -
Mix in pistachio butter and sour cream, ensuring the mixture becomes velvety and homogenous.
05 -
Add eggs one at a time, mixing gently until just combined. If using, add lemon zest and pulse briefly.
06 -
Reduce the oven temperature to 160°C. Pour the filling over the prepared crust. Place the pan in a larger roasting pan and add hot water to create a water bath. Bake for approximately 50 minutes, until the edges are set but the centre remains slightly jiggly.
07 -
Switch off the oven and leave the cheesecake inside with the door slightly open for 30 minutes to cool gradually. Transfer to the refrigerator and chill for a minimum of 8 hours before serving for perfect texture.
# Extra Tips:
01 -
Ensure all dairy ingredients are at room temperature for a consistently smooth filling.
02 -
Baking in a water bath helps prevent cracks on the surface and results in a creamy texture.