Pistachio Cheesecake
Super creamy cheesecake made from ground pistachios.
Servings 10
Equipment
- food processor
- 8" cake pan and a larger 13x9" pan for the water bath
Ingredients
Cookie Crust
- 300g cookie crumbs graham crackers or digestive cookies
- 113g or 1/2 cup unsalted butter melted
- pinch fine sea salt
- 1 tablespoon powdered sugar
Pistachio Filling
- 453g cream cheese two bricks, softened and at room temperature
- 200g or 1 cup granulated sugar
- ½ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 200g or 1 scant cup pistachio butter
- 240g or 1 cup sour cream
- 2 large eggs
- zest of 1 lemon optional, rub it into the sugar before adding it to the batter
Instructions
To make the crust:
- In a food processor, process the cookies, salt, and sugar on high until very finely ground.
- Add the melted butter and process until mixture is fully wet and comes together.
- Press the crumbs up the sides and on the bottom of an 8″ cake pan with tall sides, lined with parchment paper.
- Bake the crust 350 for 10 minutes. Place somewhere to chill while you make the filling.
To make the filling:
- Lower oven heat to 325.
- In a food processor or in a stand mixer, blend the cream cheese with the sugar and salt on high until it is utterly lump-free and completely smooth. Add the vanilla and scrape down the bowl and process for another minute.
- Add the pistachio butter and process until it is very smooth and well-blended. Scrape down the bowl and process again to ensure all is combined.
- Add the sour cream and process until combined.
- Add the eggs, pulse until they are just incorporated.
- Pour batter into the crust, and place it in a 13x9" cake pan. Fill the pan halfway with water. This is the water bath.
- Bake for about 50, rather than relying on time here look for visual cues for doneness: if it’s set on the sides and jiggly in the center it’s done. If the crust is browning, it's overdone.
- Shut the oven off and put a wooden spoon in the door to crack it open. Let the cheesecake cool in the oven for 30 minutes.
- Once 30 mins has passed, close the oven door and leave the cheesecake for another 15 minutes.
- Remove and cool on the counter for about half an hour.
- Transfer to fridge and let cool for 8 hours before serving.
Video
Notes
In some of the pictures the cheesecake is made in a 6" springform pan which makes for a very tall cheesecake. It will sink slightly in the center in this size but is doable. If you use a springform pan, do not place it into the water bath. Instead place the cake pan with hot water on the rack underneath where the cheesecake is baking. It will bake quicker and brown more on the top so keep watch.
Alternatively (and preferably!) you can use a tall 8 or 9" cake pan: grease it, line it with parchment paper pressing in the creases and use metal clips to hold it in place. See caramelized white chocolate cheesecake for photos on how to do this. With this method you can place it directly into the water bath without wrapping the pan in foil. You see this method in the recipe video.