🥮 Pistachio Cheesecake Recipe
⭐ What You’ll Need:
For the crust:
- 200g (about 1½ cups) digestive biscuits or graham crackers, crushed
- 100g (7 tbsp) unsalted butter, melted
- 2 tbsp granulated sugar (optional)
For the filling:
- 500g (about 2 cups) cream cheese, softened
- 200ml (¾ cup) heavy cream
- 150g (¾ cup) granulated sugar
- 150g (1 cup) pistachio paste* (or finely ground unsalted pistachio kernels)
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp cornstarch or flour (for texture)
*Note: You can blend pistachio kernels with a bit of sugar and oil to make your own pistachio paste.
For the topping (optional):
- Crushed pistachios for garnish
- Whipped cream or white chocolate drizzle
👩🍳 Directions:
1. Prepare the crust
- Mix the crushed biscuits, melted butter, and sugar.
- Press the mixture into the base of a 9-inch (23 cm) springform pan.
- Chill in the fridge for 15 minutes or bake at 160°C (320°F) for 10 minutes for a firmer base.
2. Make the pistachio filling
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add the pistachio paste and blend until evenly mixed.
- Add eggs one at a time, mixing on low speed.
- Stir in vanilla extract, cream, and cornstarch.
3. Bake the cheesecake
- Pour the mixture over the crust.
- Place the pan in a water bath and bake at 150°C (300°F) for 50–60 minutes.
- The center should jiggle slightly when done.
4. Chill & garnish
- Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, top with crushed pistachios and whipped cream or drizzle with white chocolate.