Pistachio Cheesecake Recipe: A Delicious Twist on Classic Cheesecake 🍰
Indulge in a creamy, nutty delight with this Pistachio Cheesecake recipe. With a crunchy graham cracker crust and a silky filling made from cream cheese and pistachio paste, this cheesecake is perfect for special occasions or a simple treat. Add a sprinkle of pistachios on top for extra crunch!
Ingredients:
For the Crust:
- 1½ cups graham cracker crumbs (or any cookies you prefer)
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream (or double cream)
- 1 tsp vanilla extract
- 1 cup pistachio paste (preferably natural)
- ½ cup shelled pistachios, roughly chopped 🥜 (for garnish)
- Green food coloring (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
- Make the crust: In a medium bowl, combine graham cracker crumbs and melted butter. Mix until fully combined. Press the mixture evenly into the bottom of the springform pan to form a firm crust.
- Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy. Add eggs one at a time, beating well after each addition.
- Mix in the heavy cream, vanilla extract, and pistachio paste until fully incorporated. Add a drop of green food coloring if you want to enhance the color.
- Assemble: Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
- Bake for 55-60 minutes, or until the center is just set but slightly jiggly.
- Cool: Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour to prevent cracking.
- Once cooled, refrigerate the cheesecake for at least 6 hours, or overnight for the best texture.
- Serve: Before serving, sprinkle the chopped pistachios over the top for a crunchy garnish.
Tips for the Perfect Pistachio Cheesecake
- To avoid cracks, cool the cheesecake slowly by leaving it in the oven with the door slightly ajar for an hour.
- Use natural pistachio paste for the best flavor. If you can’t find it, you can blend roasted pistachios with a bit of honey to make your own.
- Chill the cheesecake overnight for the creamiest and most flavorful result.
- If you like a more vibrant color, add a small amount of green food coloring to the batter.
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