Description
Enjoy a luxurious and creamy Pistachio Cheesecake that combines a buttery cookie crust with a rich pistachio-infused filling. This Mediterranean-inspired dessert is perfect for special occasions and dessert lovers seeking a nutty, smooth treat with a hint of lemon zest.
Ingredients
Scale
For the Crust
- 300 g cookie crumbs (graham crackers or digestive cookies)
- 113 g unsalted butter, melted (or coconut oil for dairy-free)
- 1 pinch fine sea salt
- 1 tablespoon powdered sugar
For the Filling
- 453 g cream cheese, at room temperature
- 200 g granulated sugar
- ½ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 200 g pistachio butter
- 240 g sour cream
- 2 large eggs
- 1 zest of lemon (optional)
Instructions
- Prepare the Crust: Combine cookie crumbs, melted butter, fine sea salt, and powdered sugar in a food processor. Pulse until the mixture is evenly moistened. Press the mixture firmly into the bottom of an 8-inch cake pan lined with parchment paper to form the crust.
- Bake and Chill the Crust: Bake the crust at 350°F (175°C) for 10 minutes. Remove from the oven and let it chill to set properly before adding the filling.
- Prepare the Filling: In a food processor, blend the softened cream cheese, granulated sugar, and fine sea salt until smooth and creamy. Add the pure vanilla extract and blend again to incorporate.
- Add Pistachio Butter and Sour Cream: Incorporate pistachio butter and sour cream into the cream cheese mixture, blending until fully combined for that nutty and creamy texture.
- Incorporate Eggs and Lemon Zest: Add the eggs one at a time, pulsing gently just until incorporated to maintain a creamy consistency. Optionally add lemon zest and pulse briefly to infuse a bright, fresh flavor.
- Bake the Cheesecake: Pour the filling over the prepared crust. Place the cake pan inside a large pan filled with hot water to create a water bath. Bake at 325°F (160°C) for about 50 minutes, until the edges are set but the center remains slightly jiggly.
- Cool and Chill: Allow the cheesecake to cool in the oven with the door cracked open for 30 minutes to prevent cracking. Then refrigerate for at least 8 hours to fully set and develop flavors.
Notes
- Use full-fat cream cheese and sour cream for the creamiest texture.
- The water bath helps prevent cracks and ensures even baking.
- For a dairy-free crust alternative, replace butter with coconut oil.
- Optional lemon zest adds a subtle brightness; feel free to omit if preferred.
- Chilling the cheesecake overnight improves its sliceability and flavor melding.