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Decadent Pistachio Cheesecake

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A rich and smooth pistachio cheesecake with a crunchy cookie crust and creamy nutty filling, perfect for special occasions.

Ingredients

Scale
  • 300 g cookie crumbs
  • 113 g unsalted butter, melted
  • 1 pinch fine sea salt
  • 1 tablespoon powdered sugar
  • 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 lemon (optional)

Instructions

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. Make the crust: Mix cookie crumbs, melted butter, a pinch of sea salt, and powdered sugar. Press the mix into the bottom of the pan. Chill in fridge while you make the filling.
  3. Beat cream cheese in a bowl until smooth and free of lumps.
  4. Add granulated sugar and ½ teaspoon salt. Beat until mixed.
  5. Add vanilla and pistachio butter. Mix until the color is even.
  6. Stir in sour cream until smooth.
  7. Add eggs one at a time. Mix gently until each egg is combined. Do not overmix.
  8. Add lemon zest if desired. Mix just to combine.
  9. Pour the filling over the chilled crust. Smooth the top with a spatula.
  10. Bake on the middle rack for 45–55 minutes. The center should still jiggle slightly.
  11. Turn off oven and leave cheesecake inside with the door slightly open for 1 hour to prevent cracks.
  12. Move cheesecake to the fridge. Chill at least 4 hours or overnight for best texture.
  13. Run a knife around the pan before removing the springform ring. Slice and serve.

Notes

Serve chilled with chopped pistachios or berries on top. Store tightly covered in the fridge for up to 5 days.

Nutrition

Keywords: cheesecake, pistachio, dessert, nutty, cream cheese, baking

Find it online: https://surgerecipes.com/pistachio-cheesecake/

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