Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Pistachio Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 2 reviews

This luscious Pistachio Cheesecake features a buttery cookie crumb crust and a creamy pistachio-infused cream cheese filling. Baked in a water bath for a smooth, velvety texture, this elegant dessert balances nutty flavors and a hint of lemon zest, perfect for special occasions or indulgent treats.

  • Total Time: 1 hour 30 minutes + 8 hours chilling
  • Yield: 10 servings

Ingredients

For the Crust

  • 300g cookie crumbs (graham crackers or digestive cookies)
  • 113g (1/2 cup) unsalted butter, melted
  • Pinch fine sea salt
  • 1 tablespoon powdered sugar

For the Filling

  • 453g (two bricks) cream cheese, softened and at room temperature
  • 200g (1 cup) granulated sugar
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 200g (1 scant cup) pistachio butter
  • 240g (1 cup) sour cream
  • 2 large eggs
  • Zest of 1 lemon (optional, rub into sugar before adding to batter)

Instructions

  1. Make the crust: In a food processor, combine cookie crumbs, salt, and powdered sugar. Process on high until crumbs are very finely ground. Add melted butter and process until the mixture is fully moistened and holds together.
  2. Press the crust: Line an 8″ cake pan with parchment paper. Press the crumb mixture evenly onto the bottom and up the sides of the pan. Bake at 350°F (175°C) for 10 minutes, then set aside to chill while preparing the filling.
  3. Prepare the filling: Reduce oven temperature to 325°F (163°C). In a food processor or stand mixer, blend cream cheese with granulated sugar and salt on high speed until completely smooth and lump-free. Add vanilla extract, scrape down bowl, and process for another minute.
  4. Add pistachio butter: Incorporate the pistachio butter into the cream cheese mixture, processing until smooth and thoroughly combined. Scrape down the sides and process again to ensure full blending.
  5. Add sour cream and eggs: Mix in sour cream until combined. Then add eggs and pulse gently until just incorporated, avoiding overmixing.
  6. Bake in water bath: Pour filling into the baked crust. Place the cake pan inside a larger 13×9″ pan and fill the outer pan halfway with hot water to create a water bath. Bake for about 50 minutes, watching for doneness—the edges should be set and the center slightly jiggly but not liquid.
  7. Cool in oven: Turn off the oven and crack the door open using a wooden spoon. Let the cheesecake cool inside the oven for 30 minutes.
  8. Further cooling: Close the oven door and let the cheesecake remain inside for another 15 minutes. Then remove and cool at room temperature for about 30 minutes.
  9. Chill thoroughly: Transfer the cheesecake to the refrigerator and chill for at least 8 hours before serving to allow the flavors to fully develop and the texture to set perfectly.

Notes

  • Rub the lemon zest directly into the sugar to release more flavor before adding to the batter.
  • Using a water bath helps prevent cracks and ensures a creamy texture.
  • Do not overbake; the cheesecake should be slightly jiggly in the center when done.
  • Make sure cream cheese is fully softened at room temperature for a smooth batter without lumps.
  • Store leftover cheesecake covered in the refrigerator for up to 3-4 days.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/pistachio-cheesecake-recipe/