Description
A creamy cheesecake with a crunchy pistachio crust, capturing the essence of indulgence and tradition.
Ingredients
Scale
- 1 ½ cups finely crushed pistachios (or graham cracker crumbs)
- ½ cup granulated sugar
- ½ cup melted butter
- A pinch of salt
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream
- ½ cup finely ground pistachios for the filling
- A splash of lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the crushed pistachios, sugar, melted butter, and salt. Press the mixture into the bottom of a springform pan.
- Bake the crust for 10 minutes until golden brown; let cool completely.
- In a mixing bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Incorporate vanilla extract, heavy cream, ground pistachios, and lemon juice. Mix until combined.
- Pour the filling over the cooled crust and smooth the top. Bake for 45-55 minutes until the center is set but jiggly.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for an hour.
- Refrigerate for at least four hours or overnight for best results.
- Garnish with whipped cream and whole pistachios before serving.
Notes
For extra flavor, bake in a water bath and always let the cheesecake come to room temperature before slicing.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 24g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg
Keywords: cheesecake, dessert, pistachio, baked cheesecake, Italian dessert