Decadent Pistachio Cheesecake: Creamy Bliss Awaits You Recipe
Indulge in this Decadent Pistachio Cheesecake, a creamy and rich dessert featuring a buttery cookie crust and a luscious pistachio-infused cream cheese filling. Perfectly baked for a smooth, velvety texture with a hint of tanginess from sour cream and a subtle brightness from lemon zest, this cheesecake is a nutty delight that promises creamy bliss in every bite.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 9 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust Ingredients
- 300 g cookie crumbs (graham crackers or digestive cookies)
- 113 g unsalted butter, melted (or coconut oil for a dairy-free option)
- 1 pinch fine sea salt
- 1 tablespoon powdered sugar
Filling Ingredients
- 453 g cream cheese, 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
- Zest of 1 lemon (optional)
Instructions
- Prepare the crust: Combine cookie crumbs, melted butter, fine sea salt, and powdered sugar in a food processor. Pulse until the mixture is moistened and has a sandy texture. Press this mixture firmly and evenly into the bottom of a cheesecake pan to form the crust.
- Bake the crust: Place the crust in a preheated oven at 350°F (175°C) and bake for 10 minutes. After baking, remove and chill the crust to help it set and firm up before filling.
- Make the filling base: In a mixing bowl or food processor, blend the softened cream cheese, granulated sugar, and fine sea salt until completely smooth and creamy. This ensures a silky filling without lumps.
- Add flavorings: Incorporate the vanilla extract into the cream cheese mixture and blend again until well combined to enrich the flavor.
- Mix in pistachio butter and sour cream: Add pistachio butter and sour cream to the mixture, blending until the mixture is uniform and smooth, providing the distinctive nutty and creamy texture.
- Incorporate eggs and optional lemon zest: Gently add the eggs, pulsing or mixing just until combined to maintain a light texture. If using, add lemon zest and briefly mix to distribute the flavor evenly throughout the filling.
- Bake the cheesecake: Pour the filling evenly over the chilled crust. Place the pan in a water bath to prevent cracking and bake at 325°F (160°C) for approximately 50 minutes. The cheesecake is done when the edges are set but the center remains slightly jiggly.
- Cool and chill: After baking, turn off the oven and leave the cheesecake inside with the door cracked open for 30 minutes to cool gradually. Then refrigerate it for at least 8 hours to allow the cheesecake to fully set and develop its flavors.
Notes
- Using a water bath during baking helps prevent the cheesecake from cracking and ensures a smooth texture.
- For a dairy-free crust option, substitute melted unsalted butter with coconut oil.
- The lemon zest is optional but adds a lovely bright note that balances the richness.
- Make sure the cream cheese is at room temperature to avoid lumps in the filling.
- Chilling the crust before adding the filling helps maintain the crust’s crispness.
Keywords: pistachio cheesecake, creamy cheesecake, pistachio butter dessert, nutty cheesecake, baked cheesecake, rich dessert
