Description
A rich and creamy pistachio cheesecake featuring a crunchy digestive biscuit base and a luscious filling studded with chopped pistachios and topped with smooth pistachio cream. This decadent dessert is baked with a water bath to ensure a silky texture and minimal cracking, making it perfect for special occasions or a treat to enjoy over the weekend.
Ingredients
Scale
Base
- 400g digestive biscuits, crushed
- 140g melted butter
Filling
- 500g soft cheese
- 225g caster sugar
- 3 tbsp cornflour
- 1 tsp vanilla extract
- 250g soured cream
- 3 eggs
- 40g pistachios, chopped
Topping
- 4 tbsp pistachio cream, melted
- 40g ground pistachios
Instructions
- Preheat and Prepare Water Bath: Heat the oven to 180C/160C fan/gas 4. Place an ovenproof dish half-filled with water on the bottom shelf of the oven to create a water bath, which will help the cheesecake cook evenly and prevent cracking.
- Make the Base: In a bowl, combine the crushed digestive biscuits and melted butter until the mixture is well coated. Transfer this mixture to a deep 23cm springform cake tin, pressing it firmly into the base and slightly up the sides using a spatula. Set the tin on a baking tray and set aside.
- Prepare the Filling: In a large bowl, whisk together the soft cheese, caster sugar, cornflour, vanilla extract, and soured cream until smooth and well combined. Add the eggs one at a time, beating thoroughly after each addition to create a creamy mixture. Gently fold in the chopped pistachios to evenly distribute them throughout the filling.
- Assemble and Bake: Pour the pistachio cheese filling over the biscuit base in the springform tin. Place the tin on the middle shelf of the oven and bake for 10 minutes at 180C/160C fan/gas 4. Then, reduce the oven temperature to 150C/130C fan/gas 2 and continue baking the cheesecake for an additional 40 minutes until it is set but still has a slight wobble in the center.
- Cool and Chill: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes to gradually cool and prevent cracks from forming. After this, remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, chill the cheesecake in the refrigerator for at least 24 hours to allow it to set perfectly.
- Add Toppings and Serve: Before serving, pour the melted pistachio cream evenly over the chilled cheesecake. Sprinkle the top with ground pistachios for added texture and flavor. Keep the cheesecake chilled and consume within two days for best freshness.
Notes
- Using a water bath during baking helps achieve a smooth and crack-free cheesecake.
- Make sure the cream cheese and soured cream are at room temperature before mixing for a smoother filling.
- Chilling the cheesecake for 24 hours improves the texture and flavor, so plan ahead.
- Store leftovers in an airtight container in the fridge and consume within two days.
- You can substitute digestive biscuits with graham crackers if preferred.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western/European
Keywords: pistachio cheesecake, baked cheesecake, pistachio dessert, creamy cheesecake, nutty cheesecake
