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Pistachio Cheesecake Recipe

Pistachio Cheesecake Recipe

Learn how to make the best homemade pistachio cheesecake with this easy baking recipe. This luxurious dessert features a buttery pistachio crust, velvety cream cheese filling, and authentic pistachio flavor throughout. The water bath technique ensures a perfectly smooth, crack-free cheesecake every time.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
65 mins
Serves:
1 cheesecake (12 slices)
Overhead shot of a pristine pistachio cheesecake on a white marble cake stand, with a slice being removed to reveal the creamy pale green interior. Soft natural light highlights the vivid green pistachio cream decoratively swirled on top, with scattered chopped pistachios creating texture against the smooth surface. The buttery pistachio crust visible at the bottom provides a contrasting golden edge, while a small dessert fork rests beside the cake on a linen napkin, suggesting the indulgent experience awaiting the viewer.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">200g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">75g shelled pistachios, unsalted</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">25g granulated sugar</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the Filling:</li><li class="ingredients-single-item">750g full-fat cream cheese, room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">150g sour cream</li><li class="ingredients-single-item">100g pistachio paste (or 120g ground pistachios mixed with 2 tbsp honey)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">For the Topping:</li><li class="ingredients-single-item">200g sour cream</li><li class="ingredients-single-item">25g granulated sugar</li><li class="ingredients-single-item">50g finely chopped pistachios</li><li class="ingredients-single-item">Optional: 1-2 drops green food coloring (natural if possible)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Large roasting pan (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (325°F) fan-forced. Wrap the outside of your springform pan with a double layer of heavy-duty aluminum foil, ensuring it comes at least 5cm up the sides. This prevents water from seeping into your cheesecake during baking in the water bath.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, pulse the digestive biscuits and pistachios in a food processor until finely ground. The pistachios should be well incorporated but still provide subtle texture. Add the melted butter, sugar, and salt, then pulse until the mixture resembles wet sand and holds together when pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the crust mixture firmly into the bottom and about 2-3cm up the sides of your prepared springform pan. Use the bottom of a measuring cup to create an even, compact layer. Bake for 10 minutes until lightly golden and set. Remove and let cool while preparing the filling. Keep the oven on.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed until completely smooth with no lumps, about 2 minutes. Scrape down the sides and bottom of the bowl thoroughly. Proper mixing at this stage is crucial for avoiding cracks and lumps.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the sugar and beat for another 2 minutes until well incorporated and the mixture is silky smooth. Keep the mixer on medium-low speed to avoid incorporating too much air, which can cause the cheesecake to rise too much then crack during cooling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add eggs one at a time, mixing just until each is incorporated before adding the next. Scrape down the bowl after each addition. Then add the sour cream, pistachio paste, and vanilla, mixing until just combined. Finally, sprinkle in the flour and mix until incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the filling onto the cooled crust. Tap the pan gently on the counter several times to release any trapped air bubbles. Place the wrapped springform pan in a large roasting pan, then pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the water bath for 60-65 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble when gently shaken – it should jiggle like set gelatin, not ripple like liquid. Don't overbake, as the residual heat will continue cooking the center.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Turn off the oven, crack the door open slightly, and let the cheesecake cool gradually in the oven for 1 hour. This slow cooling prevents the dramatic temperature change that can cause cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the cheesecake is cooling, prepare the topping by mixing the sour cream and sugar in a small bowl. If using food coloring, add a tiny amount for a pale green color that enhances the visual pistachio element.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove the cheesecake from the oven and water bath. Gently spread the sour cream mixture over the top, then sprinkle with chopped pistachios, concentrating them more heavily around the edges for visual appeal.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Refrigerate the cheesecake, uncovered, for at least 6 hours or ideally overnight. The flavor develops beautifully with time, making this an excellent make-ahead dessert. When ready to serve, run a thin knife around the edge before releasing the springform.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For the cleanest slices, dip a sharp knife in hot water and wipe dry between cuts. Store any leftovers in the refrigerator for up to 5 days, or freeze slices (wrapped individually) for up to 2 months for an indulgent treat whenever the craving strikes.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Pistachio Cheesecake?

This luxurious dessert requires digestive biscuits, pistachios, butter, cream cheese, eggs, sour cream, pistachio paste, sugar, vanilla extract, and flour. The distinctive green colour comes naturally from pistachios, though a drop of food colouring can enhance the visual appeal.

How to cook Pistachio Cheesecake at home?

Learn how to cook Pistachio Cheesecake by creating a buttery pistachio biscuit base, mixing a smooth cream cheese filling with authentic pistachio paste, then baking in a water bath for 60-65 minutes at 160°C. The water bath technique is crucial for achieving that perfect crack-free surface and velvety texture that makes this dessert so impressive.

Why is a water bath recommended when baking cheesecake?

A water bath creates a gentle, humid environment that prevents the cheesecake from drying out or cracking. It ensures even heat distribution, allowing the delicate dairy-based filling to cook slowly and uniformly, resulting in that signature silky-smooth texture that's crucial for a professional-quality cheesecake.

How can I make pistachio paste at home if I can't find it in shops?

Make homemade pistachio paste by blanching and peeling 200g unsalted pistachios, then blending them with 2 tablespoons of honey and 1-2 tablespoons of neutral oil until smooth. For extra creaminess, add a splash of cream. This fresh paste often delivers superior flavour to commercial alternatives.

Can I freeze this cheesecake for later consumption?

Yes, this dessert freezes beautifully for up to 2 months. Cool completely, then wrap individual slices or the whole cake (minus the springform base) in cling film and foil. Defrost overnight in the refrigerator before serving to maintain the creamy texture and vibrant pistachio flavour.

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Finally, sprinkle in the flour and mix until incorporated." }, { "@type": "HowToStep", "name": "Fill pan", "text": "Pour the filling onto the cooled crust. Tap the pan gently on the counter several times to release any trapped air bubbles. Place the wrapped springform pan in a large roasting pan, then pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan." }, { "@type": "HowToStep", "name": "Bake cheesecake", "text": "Bake in the water bath for 60-65 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble when gently shaken – it should jiggle like set gelatin, not ripple like liquid. Don't overbake, as the residual heat will continue cooking the center." }, { "@type": "HowToStep", "name": "Cool gradually", "text": "Turn off the oven, crack the door open slightly, and let the cheesecake cool gradually in the oven for 1 hour. This slow cooling prevents the dramatic temperature change that can cause cracks." }, { "@type": "HowToStep", "name": "Prepare topping", "text": "While the cheesecake is cooling, prepare the topping by mixing the sour cream and sugar in a small bowl. If using food coloring, add a tiny amount for a pale green color that enhances the visual pistachio element." }, { "@type": "HowToStep", "name": "Top cheesecake", "text": "Remove the cheesecake from the oven and water bath. Gently spread the sour cream mixture over the top, then sprinkle with chopped pistachios, concentrating them more heavily around the edges for visual appeal." }, { "@type": "HowToStep", "name": "Chill", "text": "Refrigerate the cheesecake, uncovered, for at least 6 hours or ideally overnight. The flavor develops beautifully with time, making this an excellent make-ahead dessert. 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Everyone at my dinner party was impressed!", "name": "Stunning Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-12", "reviewBody": "I've made many cheesecakes but this pistachio version is exceptional. The water bath technique really does prevent cracks! The pistachios add such a wonderful flavor and the color is naturally beautiful. Will definitely make again.", "name": "Perfectly Executed Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anika Patel", "datePublished": "2024-04-15", "reviewBody": "This recipe is worth every minute spent making it! The balance between the tangy cream cheese and the nutty pistachios is perfection. I appreciated how detailed the instructions were - my first ever crack-free cheesecake!", "name": "Worth the Effort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Eriksson", "datePublished": "2024-04-16", "reviewBody": "Made this for my wife's birthday and it was a huge hit! The pistachio flavor is authentic and not too sweet. The texture is incredibly velvety and I loved the contrast between the creamy filling and the crunchy crust. Outstanding recipe!", "name": "Birthday Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sofia Kowalski", "datePublished": "2024-04-17", "reviewBody": "I was nervous about the water bath technique but the instructions were so clear and the results were fantastic! The pistachio cheesecake has such a luxurious taste and texture. My guests couldn't get enough - this recipe is definitely going in my permanent collection!", "name": "Impressive Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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