Introduction

This pistachio cheesecake is a creamy, nutty delight perfect for special occasions or a decadent treat. With a crunchy biscuit base and a smooth, pistachio-studded filling, it offers a lovely balance of texture and flavor. Topped with luscious pistachio cream and ground pistachios, it’s sure to impress.

A thick slice of cheesecake rests on a white plate, showing three distinct layers: a bottom light brown crumb crust, a thick middle creamy white layer of cheesecake, and a top layer covered with finely chopped green pistachios. Behind the slice, the full cheesecake sits elevated on a white cake stand, with a large wedge cut out to reveal the same layers. The background includes a cup of coffee in a gray ceramic cup and a green cloth napkin with a fork beside it, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Heat the oven to 180°C (160°C fan/gas mark 4) and place an ovenproof dish half-filled with water on the bottom shelf to create steam.

Step 2: For the base, mix the crushed digestive biscuits and melted butter in a bowl. Press the mixture firmly into the base and slightly up the sides of a deep 23cm springform cake tin. Set the tin on a baking tray and set aside.

Step 3: In a large bowl, whisk together the soft cheese, caster sugar, cornflour, vanilla extract, and soured cream until smooth. Add the eggs one at a time, beating after each addition until creamy.

Step 4: Fold the chopped pistachios into the cheesecake filling, then pour it evenly over the biscuit base.

Step 5: Place the cheesecake on the middle shelf of the oven and bake for 10 minutes. Then reduce the temperature to 150°C (130°C fan/gas mark 2) and bake for a further 40 minutes until the filling is set but still slightly wobbly in the centre.

Step 6: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes to cool gently and prevent cracking.

Step 7: Remove from the oven and allow the cheesecake to cool completely at room temperature before chilling it in the fridge for at least 24 hours.

Step 8: Just before serving, pour the melted pistachio cream over the top and sprinkle with ground pistachios for a beautiful finish.

Tips & Variations

Use high-quality pistachio cream or make your own by blending soaked pistachios with a little oil and sugar for a more intense flavor.

For a gluten-free version, substitute digestive biscuits with gluten-free crackers or ground nuts.

To enhance the nutty flavor, lightly toast the chopped pistachios before adding them to the filling.

Ensure the cheesecake cools gradually in the oven to avoid cracks on the surface.

FAQs

Can I use cream cheese instead of soft cheese?

Yes, cream cheese works well as a substitute for soft cheese and will give a similarly creamy texture and tangy taste to the cheesecake.

How do I prevent my cheesecake from cracking?

Allow the cheesecake to cool slowly by leaving it in the turned-off oven with the door ajar after baking. This gradual cooling helps prevent cracks. Also, avoid overbaking and make sure not to whisk too much air into the batter.