Creamy Pistachio Cheesecake (Print version)
A creamy, nutty dessert with buttery pistachio crust and rich filling, ideal for gatherings.
# Ingredient List:
→ Crust
01 - 6.3 oz graham crackers or digestive biscuits, crushed
02 - 2.5 oz unsalted butter, melted
03 - 1.8 oz shelled pistachios, finely chopped
04 - 2 tbsp granulated sugar
→ Filling
05 - 17.6 oz cream cheese, room temperature
06 - 7 oz Greek yogurt or sour cream
07 - 5.3 oz granulated sugar
08 - 3 large eggs, room temperature
09 - 2 tsp pure vanilla extract
10 - 3.5 oz shelled pistachios, finely ground
11 - 1 tbsp cornstarch
→ Topping
12 - 0.4 cup heavy cream
13 - 1 tbsp powdered sugar
14 - 1 oz shelled pistachios, chopped
# How To Make It:
01 - Preheat oven to 340°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
02 - Mix crushed graham crackers, melted butter, chopped pistachios, and sugar in a bowl. Press the mixture into the base of the prepared pan. Bake for 10 minutes. Cool completely.
03 - In a large bowl, beat cream cheese and sugar until smooth and fluffy. Add yogurt or sour cream and vanilla extract, mix well.
04 - Add eggs one at a time, mixing gently after each addition until just combined.
05 - Stir in ground pistachios and cornstarch until fully incorporated and smooth.
06 - Pour the filling over the cooled crust. Tap the pan gently to release air bubbles. Bake for 45 minutes until edges are set and center still jiggles slightly.
07 - Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour.
08 - Cool to room temperature, then refrigerate for at least 4 hours or preferably overnight.
09 - Whip the heavy cream with powdered sugar to soft peaks. Spread over the chilled cheesecake and sprinkle with chopped pistachios before serving.
# Expert Advice:
01 -
- The crust has this incredible crunch that perfectly complements the silky filling
- It strikes that rare balance between rich and refreshing, making it perfect after any meal
02 -
- Rushing the cooling process almost always results in a cracked top or sunken center
- Room temperature ingredients are nonnegotiable for achieving that silky smooth texture
03 -
- Grind pistachios in short pulses so they do not turn into paste
- Run a thin knife around the edge immediately after baking to prevent sticking as it cools