Pistachio-Crusted Cheesecake is a creamy and luxurious dessert with a rich pistachio crust and a smooth, tangy filling. Topped with crushed pistachios, this cheesecake is both visually stunning and irresistibly delicious. Perfect for special occasions or as a show-stopping dessert for family and friends.
Servings: 10-12
Prep Time: 30 minutes
Cook Time: 1 hour
Chilling Time: 4-6 hours (or overnight)
Total Time: 6-8 hours
Ingredients
For the Crust:
- 1 1/2 cups (150g) graham cracker crumbs (or digestive biscuits)
- 1/2 cup (75g) shelled unsalted pistachios, finely ground
- 1/3 cup (75g) unsalted butter, melted
- 2 tablespoons granulated sugar
For the Filling:
- 3 cups (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 cup (240g) sour cream
- 3 large eggs
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- Juice and zest of 1 lemon
- 1/4 cup shelled unsalted pistachios, finely chopped (optional, for added texture)
For the Topping:
- 1/2 cup (75g) shelled unsalted pistachios, coarsely chopped
- Optional: Whipped cream, fresh berries, or a drizzle of honey
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a bowl, mix the graham cracker crumbs, finely ground pistachios, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8-10 minutes, then set aside to cool.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Add the sour cream, eggs (one at a time), cornstarch, vanilla extract, lemon juice, and zest. Mix until well combined, but avoid overmixing to prevent cracking during baking. If desired, fold in the finely chopped pistachios for added texture.
- Assemble and Bake: Pour the filling over the cooled crust, spreading it evenly. Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracks.
- Chill: Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 4-6 hours, preferably overnight, to allow the flavors to develop and the filling to set.
- Add the Topping: Before serving, sprinkle the top of the cheesecake with coarsely chopped pistachios. For extra decoration, add dollops of whipped cream, fresh berries, or a drizzle of honey.
- Serve: Run a knife around the edges of the pan before releasing the springform. Slice and serve this decadent cheesecake, enjoying the creamy filling and nutty crust.
Things to Consider
- Pistachio Quality: Use unsalted pistachios for the best flavor balance. Lightly toasting the pistachios enhances their aroma and taste.
- Preventing Cracks: Avoid overmixing the filling, and cool the cheesecake gradually to prevent cracking. A water bath during baking can also help create a smooth, crack-free top.
Tips
- Make Ahead: Cheesecake is best made a day in advance to allow the flavors to meld and the texture to fully set.
- Storing Leftovers: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days or freeze individual slices for longer storage.
- Enhance the Pistachio Flavor: Add a small amount of pistachio paste or extract to the filling for a more pronounced pistachio flavor.
This Pistachio-Crusted Cheesecake is a rich and indulgent dessert with the perfect balance of nutty and creamy flavors. It’s a crowd-pleaser that will leave your guests asking for seconds! Afiyet olsun!