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Cream Cheese Pistachio Cheesecake Recipe

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This luscious Pistachio Cheesecake features a crunchy pistachio crumb base topped with a smooth, creamy pistachio-flavored filling. Baked in a water bath for a perfectly silky texture, it’s finished with a layer of pistachio cream and chopped pistachios for added nutty crunch. Ideal for pistachio lovers seeking a rich yet elegant dessert.

Ingredients

For the Pistachio Crumb Base

  • 140 g (1½ cups) Graham Cracker Crumbs (or digestive biscuits)
  • 100 g (⅔ cup) Pistachios
  • 114 g (1 stick) Unsalted Butter
  • 2 tablespoon Granulated Sugar (caster sugar)
  • ¼ teaspoon Salt

For the Pistachio Cheesecake

  • 900 g (32 oz) Cream Cheese (room temperature)
  • 150 g (¾ cup) Granulated Sugar
  • 24 g (3 tablespoon) Cornstarch
  • 2 Large Eggs (room temperature)
  • 1 Large Egg Yolk (room temperature)
  • 195 g (¾ cup) Pistachio Paste
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Almond Extract
  • 120 ml (½ cup) Heavy Cream

To Decorate

  • 4 tablespoon Pistachio Cream
  • 2 tablespoon Pistachios, chopped

Instructions

  1. Make the Pistachio Crumb Base: Preheat your oven to 325°F (170°C, 150°C fan-assisted) and prepare your pan for a water bath. Pulse the pistachios in a food processor until coarsely chopped. Add graham cracker crumbs, sugar, and salt, then blitz until the mixture forms fine crumbs. Melt the butter and gradually add it while pulsing until the mixture resembles wet sand and can clump when squeezed. Press the crumb mixture evenly into the bottom and slightly up the sides of a loose-bottomed pan. Bake for 10 minutes to set and then allow to cool slightly.
  2. Make the Pistachio Cheesecake: Beat cream cheese, sugar, and cornstarch until creamy and lump-free. Add eggs, egg yolk, vanilla, and almond extracts and mix until just combined. Incorporate pistachio paste, then drizzle in heavy cream gradually, mixing thoroughly. Pour the batter over the prepared crust in the pan.
  3. Bake in Water Bath: Place the cheesecake pan into a larger roasting dish and pour hot water around it to create a water bath. Bake for 45 minutes, until the outer 2-3 inches are firm but the center still jiggles slightly. If the center is too liquid, continue baking. Once done, turn off the oven, slightly open the door, and leave the cheesecake inside for 1 hour. Remove from oven and water bath, then let cool completely at room temperature.
  4. Chill and Decorate: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set. Once chilled, remove from pan. Spread an even layer of pistachio cream on top and sprinkle with chopped pistachios for garnish.

Notes

  • Make sure all dairy ingredients are at room temperature to ensure a smooth batter and prevent lumps.
  • The water bath helps prevent cracks and keeps the cheesecake creamy by regulating the temperature during baking.
  • The slight jiggle in the center after baking is key; overbaking will dry out the cheesecake.
  • Use a loose-bottomed pan for easy removal of the cheesecake.
  • For best flavor and texture, chill the cheesecake overnight before serving.

Find it online: https://forkvista.com/cream-cheese-pistachio-cheesecake-recipe/