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Decadent Pistachio Cheesecake Recipe

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★★★★★

4.6 from 85 reviews

This Decadent Pistachio Cheesecake features a buttery cookie crumb crust and a creamy pistachio-infused filling, balanced with a hint of lemon zest for brightness. It’s a luscious dessert with a smooth texture and nutty richness, finished with a gentle water bath bake for perfect consistency.

Ingredients

Scale

Crust

  • 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)

Filling

  • 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

  1. Prepare the crust: Combine cookie crumbs, melted butter, fine sea salt, and powdered sugar in a food processor. Pulse until the mixture is moistened evenly. Then press the mixture firmly into the bottom of a springform pan to create an even crust layer.
  2. Bake crust: Place the crust in a preheated oven at 350°F (175°C) and bake for 10 minutes to set it. After baking, chill the crust to ensure it firms up properly before adding the filling.
  3. Make the filling base: In a mixing bowl or blender, blend the softened cream cheese with granulated sugar and fine sea salt until smooth and creamy. Add the pure vanilla extract and blend once more to incorporate fully.
  4. Add pistachio and sour cream: Stir in the pistachio butter and sour cream into the cream cheese mixture, blending until the mixture is fully combined and smooth.
  5. Incorporate eggs and lemon zest: Add the eggs to the filling and pulse gently until just incorporated to avoid overmixing. Optionally, fold in the lemon zest briefly to distribute the bright flavor evenly throughout the filling.
  6. Bake the cheesecake: Pour the filling over the chilled crust. Place the springform pan in a water bath to ensure gentle, even cooking and bake at 325°F (160°C) for approximately 50 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle.
  7. Cool and chill: Allow the cheesecake to cool in the oven with the door cracked open for 30 minutes to prevent cracking. Then refrigerate the cheesecake for at least 8 hours, or overnight, to let it set completely before serving.

Notes

  • Using a water bath during baking helps prevent cracks and creates a smooth, creamy texture.
  • Make sure cream cheese is at room temperature for the smoothest filling without lumps.
  • Chilling the crust before adding the filling helps maintain a firm, crisp base.
  • Lemon zest is optional but adds a nice bright contrast to the pistachio flavor.
  • Ensure eggs are just incorporated to avoid overmixing which can introduce air and cause cracks.
  • Use a springform pan for easy removal of the cheesecake.
  • Letting the cheesecake chill thoroughly overnight improves flavor and texture.

Keywords: pistachio cheesecake, creamy cheesecake, nutty dessert, baked cheesecake, pistachio butter dessert

Find it online: https://chefmilacook.com/decadent-pistachio-cheesecake-recipe/