Description
A creamy and rich pistachio cheesecake that combines luxurious flavors with comforting nostalgia.
Ingredients
Scale
- 300 g cookie crumbs (graham crackers or digestive cookies)
- 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
- Preheat your oven to 175°C (350°F).
- In a bowl, mix the cookie crumbs, melted butter, sea salt, and powdered sugar until well combined.
- Press the mixture evenly into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the granulated sugar, and mix until creamy and well combined.
- Sprinkle in the ½ teaspoon of salt and the vanilla extract, then continue mixing.
- Add the pistachio butter and sour cream, and mix until fully combined.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- If using, fold in the lemon zest for extra flavor.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake for about 55–60 minutes until the edges are set but the center is a bit jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Once cool, refrigerate the cheesecake for at least 4 hours or overnight before serving.
Notes
Ensure cream cheese is at room temperature for a smooth texture. Avoid overmixing the eggs to keep the cheesecake light and fluffy.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg
Keywords: cheesecake, dessert, pistachio, rich, creamy, baking