Pistachio Cheesecake

Pistachio Cheesecake Recipe

Pistachio Cheesecake

Prep Time: 30 minutes

Cook Time: 60 minutes

Chill Time: 4 hours

Servings: 8-10

Ingredients

For the crust:

• 200 g digestive or butter cookies
• 100 g melted butter

For the filling:

• 500 g cream cheese (at room temperature)
• 200 g sugar
• 3 eggs
• 150 ml heavy cream
• 100 g pistachios (shelled and unsalted)
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• Zest of 1 lemon

For the topping:

• 100 g crushed pistachios
• A drizzle of honey or pistachio syrup (optional)

Instructions

1. Prepare the crust:

1. Crush the cookies in a food processor, or put them in a bag and smash them with a rolling pin (simple but effective).
2. Mix the crushed cookies with the melted butter until it forms a dough.
3. Press this mixture into the bottom of a springform pan (about 20-23 cm in diameter is perfect), and pop it in the fridge while you make the filling.

2. Prepare the filling:

1. Preheat your oven to 160°C (320°F).
2. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
3. Add the eggs one at a time, making sure to mix well after each one.
4. Stir in the heavy cream, vanilla extract, flour, and lemon zest until everything is well combined.
5. Finely grind the pistachios (leave a bit of texture for a slight crunch), and mix them into the filling.

3. Bake the cheesecake:

1. Pour the filling over your chilled crust.
2. Bake for 50-60 minutes, or until the center is nearly set. It might jiggle a little, but don’t worry—it’ll firm up as it cools.
3. Turn off the oven and leave the cheesecake inside with the door slightly open for an hour to cool gradually and avoid cracks.
4. After that, refrigerate your cheesecake for at least 4 hours, or even better, overnight.

4. Decorate and serve:

1. Just before serving, sprinkle the crushed pistachios over the top for some extra texture and color.
2. For that finishing touch, drizzle a little honey or pistachio syrup over it—totally optional but adds a nice sweetness and shine.
3. Enjoy your creamy, dreamy pistachio cheesecake!

Extra Tips:

• Pistachios: For a deeper flavor, you can lightly toast the pistachios before grinding them.
• Substitutes: Can’t find pistachio syrup? No problem—honey or maple syrup works beautifully as a topping.
• Water bath option: If you want an even creamier cheesecake, bake it in a water bath by placing the springform pan in a tray with hot water.

Nutritional Info (per serving, approximate):

• Calories: 450 kcal
• Fat: 32 g
• Carbs: 30 g
• Protein: 9 g

Comments and Variations

This pistachio cheesecake is perfect for special occasions, or even a fancy dinner at home. Got any ideas or variations you’d like to try? Share them in the comments!

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