Pistachio cheesecake

pastrysweetspistachios

Ingredients

For the crust:

300 g crumbs from crumbly cookies or crackers (in the classic version, these are Graham crackers)
115 g or 1/2 cup unsalted melted butter
a pinch of fine sea salt
1 tbsp powdered sugar

Pistachio filling:

450 g cream cheese, softened and at room temperature
200 g or 1 glass of granulated sugar
½ tsp fine sea salt
2 tsp vanilla extract
200 g pistachio paste
240 g sour cream (creme fraiche)
2 large eggs
zest of 1 lemon, optional, grate it with sugar before adding to the dough

If you don't have pistachio paste, you can make your own:

150 g raw pistachios, without shells
50 g sugar
2-3 tbsp odorless vegetable oil (optimally - grape seed or pistachio, if not - any odorless oil)
1-2 tbsp water

Peel the pistachios, this is important for texture! Place them in a food processor, add a couple of tablespoons of water, and start grinding first in the “pulse” mode, then continue at medium speed. Continue until the mixture begins to release oil and becomes smooth (at least 10-15 minutes), then pour in the oil and beat for another 5 minutes. This paste can be used for creams, fillings, spreads, etc.

Cooking method

To prepare the crust:

In a food processor, pulse the cookies, salt, butter, and sugar at high speed until the crumbs are very fine.

Add the melted butter and stir until the mixture is completely moistened and smooth.

Spread this mixture over the sides and bottom of an 8-inch high-sided round pan lined with parchment paper. Bake the crust for 10 minutes at 180C.

Set aside to cool while you make the filling.

To prepare the filling:

Reduce oven temperature to 160C. In a food processor or mixer, combine the cream cheese with the sugar and salt at high speed until it is completely smooth and lump-free. Add the vanilla, scrape down the sides of the bowl with a spatula, and continue stirring for another minute.

Add the pistachio paste and pulse until the mixture is smooth and well combined. Add sour cream and stir until smooth. Add eggs one at a time and beat the mixture well.

Pour the batter into the crusted pan and place it in a 13x9-inch baking mold. Fill the mold halfway with water. Bake for about 50 minutes: go by the appearance of the cheesecake. If it is dense and baked on the sides and ripples like thick jelly in the center, then it is ready. If a crust forms on top, it's overbaked. Turn off the oven and stick a wooden spoon into the door to crack it open.

Let the cheesecake cool inside for 30 minutes. Then, close the oven door and leave the cheesecake for another 15 minutes. Remove and cool for about half an hour.

Refrigerate overnight before serving.

Download

More recipes