Decadent Pistachio Cheesecake: Creamy Bliss Awaits You Recipe
This decadent pistachio cheesecake offers a creamy and nutty delight with a buttery cookie crust and luscious pistachio-infused filling. Perfectly baked in a water bath for a smooth texture, it’s a dreamy dessert that balances sweetness, tang, and rich pistachio flavor 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
- 300 g cookie crumbs (graham crackers or digestive cookies)
- 113 g unsalted butter, melted (or coconut oil for dairy-free)
- 1 pinch fine sea salt
- 1 tablespoon powdered sugar
Filling
- 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
- 1 lemon zest (optional)
Instructions
- Make the crust: Combine cookie crumbs, melted butter, fine sea salt, and powdered sugar in a food processor. Pulse until the mixture is moistened and evenly combined. Press this mixture firmly into the base of a springform pan to form a compact crust.
- Bake the crust: Preheat the oven to 350°F (175°C). Bake the crust for 10 minutes to set it. Remove from oven and allow it to cool then chill it in the refrigerator to firm up before adding the filling.
- Prepare the filling base: In a mixing bowl or food processor, blend the softened cream cheese with granulated sugar and fine sea salt until the mixture is smooth and free of lumps. Add vanilla extract and blend again to incorporate the flavor evenly.
- Add pistachio and sour cream: Incorporate the pistachio butter and sour cream into the cream cheese mixture. Blend until well combined and creamy.
- Incorporate eggs and lemon zest: Add the eggs one at a time, pulsing gently or mixing just until combined to avoid overbeating. If desired, add the lemon zest for a fresh, bright note by pulsing briefly to mix.
- Prepare for baking: Pour the filling over the chilled crust. Place the springform pan into a larger baking pan and fill the larger pan with hot water halfway up the side of the springform to create a water bath, which ensures even baking and a creamy texture.
- Bake the cheesecake: Bake at 325°F (160°C) for approximately 50 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly when gently shaken.
- Cool and refrigerate: Turn off the oven and leave the cheesecake inside with the oven door cracked open for 30 minutes to cool gradually and prevent cracking. Afterward, refrigerate the cheesecake for at least 8 hours or overnight to fully set and develop flavors before serving.
Notes
- Using a water bath is crucial for a smooth, crack-free cheesecake.
- Ensure cream cheese is at room temperature for the smoothest filling.
- Do not overmix once eggs are added to avoid air bubbles and cracking.
- Chilling the crust before adding filling helps keep the structure intact.
- Lemon zest is optional but adds a fresh contrast to the rich pistachio flavor.
- Store leftovers in the refrigerator and consume within 3-4 days for best taste.
Keywords: pistachio cheesecake, creamy cheesecake, pistachio dessert, nutty cheesecake, baked cheesecake, no crack cheesecake
