💚 Pistachio Cheesecake
Creamy, nutty, and elegant — with real pistachio flavor!
Prep time: 25 min�Bake time: 55–60 min�Chill time: 4+ hours (or overnight)�Serves: 10–12
🧁 Ingredients
For the Crust:
• 200g digestive biscuits or graham crackers, crushed
• 100g (7 tbsp) unsalted butter, melted
• 2 tbsp sugar (optional)
For the Filling:
• 500g (2 cups) cream cheese, room temp
• 200ml (¾ cup + 1 tbsp) sour cream or Greek yogurt
• 3 large eggs
• 150g (¾ cup) sugar
• 1 tsp vanilla extract
• 100g pistachio paste* (see note below)
• 1 tbsp cornstarch (optional, for extra stability)
For the Topping (Optional but Recommended):
• 150ml heavy cream, whipped
• Crushed pistachios for garnish
• White chocolate shavings or a drizzle of pistachio cream
🧁 Instructions
1. Prepare the Crust:
1 Preheat oven to 160°C (320°F).
2 Mix crushed biscuits with melted butter and sugar until combined.
3 Press into the base of a 20cm (8-inch) springform pan.
4 Bake for 10 minutes, then let cool.
2. Make the Filling:
1 In a large bowl, beat cream cheese and sugar until smooth.
2 Add sour cream, vanilla, and pistachio paste. Mix well.
3 Add eggs one at a time, mixing gently (don’t overbeat).
4 Stir in cornstarch if using.
5 Pour filling over the crust.
3. Bake the Cheesecake:
1 Wrap the pan in foil and place in a water bath (bain-marie) for even baking.
2 Bake for 55–60 minutes, or until the edges are set and the center slightly jiggles.
3 Turn off the oven, crack the door, and let it cool inside for 1 hour.
4. Chill:
Refrigerate for at least 4 hours, preferably overnight.
5. Decorate:
Top with whipped cream, chopped pistachios, or a drizzle of pistachio cream.
💡 *Pistachio Paste Note:
If you can’t find ready-made pistachio paste:
• Blend 100g shelled, unsalted pistachios (preferably blanched) with 1–2 tbsp of honey or sugar syrup and a little neutral oil until smooth.
🍽️ Serving Tips:
• Serve chilled.
• Pairs beautifully with a cup of coffee or mint tea.