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Introduction
Pistachio cheesecake is the perfect dessert for those who love rich, creamy treats with a nutty twist. This decadent dessert combines the smoothness of a classic cheesecake with the distinct flavor of pistachios, creating a luxurious experience for your taste buds. Whether you’re preparing it for a special occasion or simply treating yourself to something sweet, this pistachio cheesecake is sure to impress with its velvety texture and sophisticated taste.
Ingredients
For the crust:
200 g digestive biscuits (or graham crackers), crushed
100 g unsalted butter, melted
2 tablespoons sugar (optional)
For the filling:
500 g cream cheese, softened
200 ml heavy cream
150 g pistachio paste (or finely ground pistachios)
100 g powdered sugar
2 teaspoons vanilla extract
2 large eggs
A pinch of salt
For the topping (optional):
Crushed pistachios
A drizzle of honey or caramel sauce
Fresh berries (optional)
Instructions
Prepare the crust:
Preheat the oven to 175°C (350°F).
In a food processor, crush the digestive biscuits (or graham crackers) until fine crumbs form. Mix the crumbs with melted butter and sugar (if using) until the mixture holds together when pressed.
Press the crumb mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Use the back of a spoon to make it even. Bake the crust for 8-10 minutes, then remove it from the oven and allow it to cool completely.
Prepare the filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the pistachio paste (or ground pistachios), powdered sugar, vanilla extract, and a pinch of salt. Beat until the mixture is smooth and well combined.
Add the eggs one at a time, mixing gently after each addition. Then add the heavy cream and beat until the mixture is silky and smooth.
Bake the cheesecake:
Pour the filling onto the cooled crust and spread it out evenly.
Bake the cheesecake for 55-60 minutes, or until the edges are set and the center is slightly wobbly. A toothpick inserted into the center should come out mostly clean.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour. Then transfer it to the fridge to chill for at least 4 hours or overnight.
Topping and serving:
Once the cheesecake has cooled and set, remove it from the springform pan.
Top with crushed pistachios, a drizzle of honey or caramel sauce, and fresh berries, if desired.
Slice and serve chilled.
Serving and Storage Tips
Serving:
Serve your pistachio cheesecake cold for the best texture and flavor. It pairs wonderfully with a cup of coffee, tea, or even a glass of dessert wine.
Storage:
Keep the cheesecake refrigerated in an airtight container for up to 5 days. If you’d like to store it for a longer period, you can freeze it. To freeze, wrap it tightly in plastic wrap and aluminum foil, and it will keep for up to 2-3 months. Let it thaw in the refrigerator for several hours before serving.
Variations
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