Go Back

Pistachio Cream Cheesecake

A rich and creamy cheesecake infused with pistachio flavor, perfect for family gatherings and festive celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Crust
  • 200 grams Digestive biscuits
  • 100 grams melted butter
Filling
  • 400 grams cream cheese Allow to come to room temperature before mixing for a creamier texture.
  • 200 grams pistachio cream Use high-quality for best flavor.
  • 150 grams sugar
  • 3 pieces eggs Add one at a time.
  • 1 teaspoon vanilla extract
  • 300 ml whipping cream Whip until soft peaks form for serving.

Method
 

Preparation
  1. Preheat the oven to 180 degrees C (350 degrees F).
  2. Crush the Digestive biscuits finely and mix with melted butter. Press into the bottom of a mold.
  3. In a mixing bowl, beat the cream cheese, pistachio cream, and sugar together until smooth.
  4. Add eggs one at a time, mixing well after each addition, and sprinkle in vanilla extract.
  5. Pour the mixture over the biscuit base and bake for about 50 minutes until the edges are set and center has a slight jiggle.
  6. Let cool on the countertop, then chill in the refrigerator for at least 4 hours before serving.
Serving
  1. Serve chilled with a dollop of whipped cream and a sprinkle of crushed pistachios.

Notes

Store leftovers in an airtight container in the refrigerator for up to five days. Best enjoyed chilled. Consider adding chocolate ganache or raspberry puree for variations.