Description
This luscious Pistachio Cheesecake combines a buttery graham cracker crust with a creamy, smooth cheesecake filling enhanced by finely ground pistachios. Topped with whipped cream and garnished with additional pistachios, it offers a delightful nutty flavor and elegant presentation, perfect for special occasions or indulgent dessert moments.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
Filling
- 1 1/2 cups shelled pistachios, chopped
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 3 large eggs
Topping
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Additional chopped pistachios for garnish
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C) to ensure the cheesecake bakes evenly at a moderate temperature.
- Prepare Crust Mixture: In a medium-sized bowl, combine the graham cracker crumbs and melted butter, mixing until the texture resembles wet sand.
- Form Crust: Firmly press the crumb mixture into the bottom of a 9-inch springform pan, creating an even crust layer.
- Chill Crust: Place the crust in the refrigerator to chill while preparing the cheesecake filling.
- Grind Pistachios: Pulse the chopped pistachios in a food processor until finely ground but not a paste, to maintain texture and flavor.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese using an electric mixer until it becomes smooth and creamy.
- Add Sugar: Gradually add granulated sugar to the cream cheese, beating continuously until fully combined and smooth.
- Incorporate Flavorings: Add vanilla extract, lemon juice, and salt to the mixture; continue beating until completely incorporated.
- Add Eggs: Add eggs one at a time, beating well after each addition to maintain a smooth mixture.
- Fold in Pistachios: Gently fold the ground pistachios into the cream cheese mixture using a spatula to distribute evenly.
- Pour Filling: Pour the pistachio cheesecake mixture over the chilled crust in the springform pan, smoothing the top with a spatula.
- Bake: Place the pan in the center rack of the oven and bake for 50 to 60 minutes until edges are set and the center is slightly wobbly.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly.
- Cool Completely: Remove cheesecake from the oven and allow it to cool to room temperature.
- Chill: Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight for best texture and flavor.
- Whip Cream: In a medium bowl, beat heavy cream and powdered sugar with an electric mixer until soft peaks form.
- Top Cheesecake: Spread the whipped cream evenly over the chilled cheesecake surface.
- Garnish: Decorate the cheesecake with additional chopped pistachios for an attractive finish.
- Serve: Slice and serve the cheesecake chilled, enjoying its creamy, nutty richness.
Notes
- Be careful not to overmix the batter to avoid incorporating too much air, which can cause cracking.
- Allow the cheesecake to cool slowly in the oven to prevent cracks on the surface.
- Grinding pistachios too finely will create a paste and change the texture of the filling; aim for a coarse grind.
- Chilling the cheesecake overnight enhances the flavors and texture for the best results.
- Use a water bath if desired to further reduce cracking, though it is not required for this recipe.
