Pistachio Cheesecake

If you looking for the best Pistachio Cheesecake recipe on the internet you are in the right place. This cheesecake has everything in one. It’s creamy, light, nutty and so delicious. In other words, I have created for you the best Pistachio Cheesecake recipe, so you won’t ever need another recipe.

WHAT MAKES tHE BEST pISTACHIO CHEESECAKE rECIPE?

Here’s why this Pistachio Cheesecake is better than others:

• It has all-natural ingredients. Store-bought cheesecake has a lot of additives and questioning freshness. This cheesecake consists of homemade Pistachio Cream, which is so easy to make and looks incredibly delicious.
• The sweetness is just right. This cheesecake it’s not overly sweet and has just the right amount of sweetness, where you can enjoy actual flavor cheese and pistachios.
• The texture is creamy. This is what truly sets apart this pistachio cheesecake. It’s not soggy, dry or eggy. Instead, it’s creamy, rich and so dreamy. Once you make it, you will understand what I mean, once you taste a first bite! Just a have look at a picture to get an idea of this pistachio dream…

hOW TO MAKE PISTACHIO CHEESECAKE

The key to a perfect cheesecake is using quality ingredients and the right method. Here’s everything that you will need for this cheesecake: (for full measurements scroll to bottom of recipe for recipe card)

• Full-Fat Cream Cheese – I prefer the full-fat cream cheese Tesco Supermarket own. You may wonder why not to use ”quality Philadelphia style cream cheese”, but in fact, the cheaper version is much better and healthier. Philadelphia may sound like a more quality option for the cheesecake because it has a creamier texture and a better taste, but in reality, it contains stabilizers and emulsifiers, so I would recommend full-fat cream cheese with fewer ingredients.
• Powder sugar – For sweetness you can also use caster sugar or honey. 
• Free Range Eggs – Use quality free-range eggs, the most healthy and delicious.
• Lemon juice – I like to add a few spoons of lemon juice to enhance flavor and balance sweetness.
• Corn flour – This will keep the texture of the cheesecake stabilized to make it tick and creamy.
• Vanilla extract –  Use quality vanilla for the best results.
• Pistachio cream – This is a key ingredient to make great Pistachio Cheesecake. I recommend using Italian-Style Pistachio Cream, however, I found that Pistachio cream is not easily available in regular supermarkets, but you can easily find ingredients to make your own Pistachio Cream at home: Check the Recipe Here!

mAKING CHEESECAKE CRUST

In a food processor pulse graham biscuits remove from the blender and transfer blended biscuits to a medium bowl. Then blend pistachios in a same food processor until finely blended. Transfer 2/3 of the ground nuts into a bowl with blended biscuits. The remaining 1/3 of the pistachios we need for decorating cheesecake.

Mix well and add extra virgin oil. You can use also melted butter or whatever oil you have available. I used extra virgin oil just because I ran out of butter. Mix everything well and let it all come together.

Pour the mixture into a spring form pan and press into the base firmly with the cup or back of the spoon. Bake in preheated oven at 150°C for about 5 minutes until nice and golden brown.

CHEESECAKE INSTRUCTIONS

In a mixing bowl add 3 pots of room-temperature full-fat cream cheese together with icing sugar. Using a hand mixer, whisk until well combined.

Add eggs, corn flour, lemon juice and vanilla, and whisk again for a good minute.

Spoon pistachio cream into cheesecake batter and whisk until everything is well combined.

Make sure to don’t over-mix only until is well combined, we don’t want to incorporate a lot of air bubbles into our batter. We need our batter will be creamy to get a perfect creamy pistachio cheesecake. The batter should look like in the picture below.

BAKING INSTRUCTIONS

Pour cheesecake batter into the crust and gently tap a pan a couple of times until it sets evenly.

Make sure you bake cheesecake at a low temperature, using a water bath, to ensure water does not go inside cover the bottom and edges of the cheesecake tin with aluminium foil.

Place the form on a baking sheet and pour hot water (hot water cannot go above 100 C). Cheesecake needs to be cooked slowly and evenly to achieve a creamy consistency. Bake at 160 C for about 45 minutes. Don’t open the oven, you can check the cheesecake a couple of times but never open the door.

When the cheesecake is done, should have firm edges, but it will be still jiggly inside. Allow to cool down cheesecake at room temperature for about 20 minutes.

The cheesecake needs to be set up in the fridge overnight. Place cheesecake into the fridge and chill overnight.

SERVING & STORAGE

Once the cheesecake sets remove it from the fridge and decorate. Carefully run a butter knife around the edge of the cheesecake so it is no longer sticking to the edges of the pan.

Spread pistachio cream evenly with a knife on the cheesecake and cool in the fridge for another 1-2 hours.

You can opt to decorate the top with ground pistachios, and as you wish. Store in the fridge and consume within 3 days. Serve chilled with some cuppa and enjoy!

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