Pistachio Cheesecake

WHY THIS RECIPE WORKS

Pistachio cheesecake combines the rich, creamy texture of traditional cheesecake with the unique and delightful flavor of pistachios. The nutty, slightly sweet taste of pistachios adds an elegant touch, making this dessert both visually appealing and incredibly delicious. The addition of pistachios in both the crust and the filling ensures a consistent and satisfying flavor in every bite.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup finely ground pistachios
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 2 pounds (900g) cream cheese, at room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 cup sour cream
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup finely ground pistachios
• Green food coloring (optional, for color)

For the Topping:

• 1 cup whipped cream
• 1/4 cup chopped pistachios

Directions

For the Crust:

1. Prepare the Crust:
   • Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
   • In a medium bowl, combine the graham cracker crumbs, finely ground pistachios, granulated sugar, and melted butter. Mix until well combined.
   • Press the mixture firmly into the bottom of the prepared springform pan.
   • Bake for 10 minutes, then remove from the oven and let cool completely.

For the Cheesecake Filling:

2. Prepare the Filling:
   • In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the sour cream, heavy cream, and vanilla extract until fully combined.
   • Gently fold in the finely ground pistachios. If desired, add a few drops of green food coloring to achieve a pistachio-green hue.
   • Pour the filling over the cooled crust in the springform pan.
3. Bake the Cheesecake:
   • Bake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly. The edges should be lightly browned.
   • Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
   • Remove from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours, or overnight, to set.

For the Topping:

4. Add the Topping:
   • Before serving, spread the whipped cream evenly over the top of the cheesecake.
   • Sprinkle with chopped pistachios for garnish.

FREQUENTLY ASKED QUESTIONS (FAQS)

Q: Can I use salted pistachios? A: It’s best to use unsalted pistachios to avoid an overly salty flavor in the cheesecake.

Q: Can I make this cheesecake without a crust? A: Yes, you can omit the crust if desired, but the crust adds a nice texture and flavor contrast.

Q: Why did my cheesecake crack? A: Cracking can occur if the cheesecake is overbaked or cooled too quickly. Be sure to follow the cooling instructions carefully.

EXPERT TIPS

• Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth and creamy batter.
• Avoid Overmixing: Mix the batter until just combined to prevent incorporating too much air, which can cause cracking.
• Water Bath: Consider using a water bath to help the cheesecake bake evenly and reduce the risk of cracking.

HOW TO STORE THIS RECIPE

• In the Refrigerator: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
• In the Freezer: You can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.