Description
A rich and creamy pistachio cheesecake with a buttery crust and nutty pistachio flavor, topped with crushed pistachios for an elegant and indulgent dessert.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 tablespoons sugar
- 500g cream cheese, softened
- 3/4 cup sugar
- 3 eggs
- 1/2 cup pistachio paste or finely ground pistachios
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup chopped pistachios (for topping)
- 1/4 cup heavy cream
Instructions
- Preheat oven to 160°C (325°F) and grease a springform pan.
- Mix graham cracker crumbs, melted butter, and sugar, then press into the bottom of the pan.
- Bake crust for 10 minutes and let cool.
- In a bowl, beat cream cheese until smooth.
- Add sugar and mix until creamy.
- Add eggs one at a time, mixing gently after each addition.
- Mix in pistachio paste, vanilla extract, sour cream, and heavy cream until combined.
- Pour filling over the crust.
- Bake for 50-60 minutes until center is slightly set.
- Turn off oven and let cheesecake cool gradually.
- Refrigerate for at least 4 hours or overnight.
- Top with chopped pistachios before serving.
Notes
- Use high-quality pistachio paste for best flavor.
- Do not overmix the batter to prevent cracks.
- Bake in a water bath for a smoother texture if desired.
- Chill overnight for the best consistency.
- Store in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American