Introduction

This decadent pistachio cheesecake is a creamy delight that combines nutty flavors with a smooth, tangy filling. Perfect for special occasions or whenever you want a luxurious dessert, it boasts a buttery crust and luscious pistachio-infused cream cheese center.

A slice of pie with three layers sits on a white plate with a wooden base, placed on a white marbled surface. The bottom layer is a thick, crumbly golden brown crust that wraps around the edges. The middle layer is a dense, smooth light green filling with tiny dark specks throughout. The top layer is a thick, fluffy white cream, unevenly spread with some peaks. On top of the cream, there are scattered chopped green pistachio pieces adding texture and color. The background shows a softly blurred white tiled wall. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 g cookie crumbs (Use graham crackers or digestive cookies for a delicious base.)
113 g unsalted butter, melted (Coconut oil offers a dairy-free option.)
1 pinch fine sea salt (Enhances the flavor of the crust beautifully.)
1 tablespoon powdered sugar (Adds just the right touch of sweetness.)
453 g cream cheese (At room temperature for smoothness.)
200 g granulated sugar (Balances the creaminess.)
½ teaspoon fine sea salt (Enhances the overall flavor.)
2 teaspoons pure vanilla extract (Introduces aromatic depth.)
200 g pistachio butter (Infuses the filling with nutty goodness.)
240 g sour cream (Adds creamy texture and slight tang.)
2 large eggs (Essential for stability and richness.)
1 zest lemon (Optional for a bright flavor profile.)

Instructions

Step 1: Prepare the crust by combining cookie crumbs, melted butter, fine sea salt, and powdered sugar in a food processor. Pulse until moistened and press the mixture firmly into the base of a springform pan.
Step 2: Bake the crust at 350°F (175°C) for 10 minutes. Remove from oven and chill to set while preparing the filling.
Step 3: In a large bowl or stand mixer, blend the softened cream cheese, granulated sugar, and fine sea salt until smooth and creamy.
Step 4: Add vanilla extract and blend again to incorporate fully.
Step 5: Mix in pistachio butter and sour cream, blending until the filling is well combined and smooth.
Step 6: Add eggs and pulse gently or mix on low speed until just incorporated. If using, add lemon zest and pulse briefly to combine.
Step 7: Pour the filling over the chilled crust. Bake at 325°F (160°C) in a water bath for approximately 50 minutes, until the edges are set but the center remains slightly jiggly.
Step 8: Cool the cheesecake in the oven with the door slightly ajar for 30 minutes. Then refrigerate for at least 8 hours before serving to ensure it sets perfectly.

Tips & Variations

For a dairy-free version, substitute cream cheese with a plant-based alternative and use coconut oil instead of butter in the crust.
To enhance the pistachio flavor, sprinkle some chopped pistachios on top before serving.
If you prefer a sweeter filling, increase the granulated sugar by 25 grams.
Ensure all dairy ingredients are at room temperature before mixing to avoid lumps in the filling.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and bring to room temperature before serving for best texture and flavor.

How to Serve

A slice of cake with three layers sits on a white plate. The bottom layer is a thick, crumbly brown crust. The middle layer is thick, smooth, and light green with small dark green specks all over. The top layer is fluffy, white cream, topped with whole and chopped green pistachio nuts. The edges of the cake are clean and show the distinct layers clearly. The background has a white marbled texture, and there is a metal fork next to the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting overnight, allowing the flavors to meld and the texture to set perfectly.

What is a water bath and why is it recommended?

A water bath involves placing the cheesecake pan in a larger pan filled with hot water while baking. This gentle heat prevents cracking and ensures even baking for a creamy texture.