Description
A creamy, nutty Pistachio Cheesecake made with a buttery cookie crust and a smooth pistachio-infused filling. Perfect for special occasions or a luxurious treat.
Ingredients
300g cookie crumbs (graham crackers or digestive cookies)
113g or 1/2 cup unsalted butter, melted
Pinch fine sea salt
1 tablespoon powdered sugar
453g cream cheese (two bricks), softened
200g or 1 cup granulated sugar
½ teaspoon fine sea salt
2 teaspoons pure vanilla extract
200g or 1 scant cup pistachio butter
240g or 1 cup sour cream
2 large eggs
Zest of 1 lemon (optional)
Instructions
1. Preheat oven to 350°F. In a food processor, blend cookie crumbs, powdered sugar, salt, and melted butter until finely ground.
2. Press crust mixture into the bottom and sides of an 8″ parchment-lined cake pan. Bake crust for 10 minutes, then set aside to cool.
3. Lower oven heat to 325°F. Blend cream cheese, sugar, and salt until completely smooth.
4. Add vanilla extract and mix. Then add pistachio butter, mix until fully incorporated. Scrape down sides and blend again.
5. Add sour cream, mix until smooth. Add eggs and pulse until just combined.
6. Pour the filling into the cooled crust. Place cake pan inside a larger 13×9″ pan filled halfway with hot water (water bath).
7. Bake for about 50 minutes or until edges are set and center jiggles slightly. Turn off oven, crack the door open with a spoon, and let sit for 30 minutes.
8. Close the oven and leave the cheesecake for another 15 minutes.
9. Remove from oven, cool on counter for 30 minutes. Refrigerate for at least 8 hours before serving.
Notes
For a citrus twist, rub lemon zest into the sugar before mixing.
Don’t overmix the batter once eggs are added.
If using a springform pan, avoid water bath contact by placing a pan of water on the rack beneath the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Cheesecake
- Method: Baking
- Cuisine: American