Description
Creamy pistachio cheesecake delivers Mediterranean richness with luxurious nutty undertones. Rich graham cracker crust and silky filling promise delightful indulgence for dessert enthusiasts seeking elegant comfort.
Ingredients
Scale
Main Ingredients:
Crust:
- 300 grams (10.6 ounces) biscuits/cookies (e.g., digestive biscuits or graham crackers)
- 140 grams (4.9 ounces) unsalted butter, melted
- 1 pinch salt
Filling:
- 260 grams (9.2 ounces) cream cheese (full-fat, at room temperature)
- 180 grams (6.3 ounces) pistachio paste (100% pistachio)
- 120 grams (4.2 ounces) granulated sugar
Supporting Ingredients:
- 3 gelatin sheets (1 sheet = 1.7 grams of powdered gelatin)
- 110 grams (3.9 ounces) heavy cream (36% fat)
- 230 grams (8.1 ounces) heavy cream (36% fat, very cold)
Garnish:
- Crushed pistachio nuts (for decoration)
Instructions
- Hydrate gelatin sheets by submerging them in cold water for 3-4 minutes until they become soft and pliable.
- Create a smooth gelatin mixture by gently heating heavy cream with granulated sugar in a small saucepan until sugar completely dissolves, approximately 2-3 minutes.
- Remove heated cream from stove and incorporate softened gelatin sheets, stirring until they melt completely into the liquid.
- Blend the gelatin-cream mixture with pistachio paste in a mixing bowl, ensuring thorough integration and allowing the mixture to cool to room temperature.
- Using an electric mixer, whip softened cream cheese until it becomes airy and light, creating a smooth base for the cheesecake filling.
- Carefully fold the cooled gelatin-pistachio mixture into the cream cheese, maintaining a consistent, velvety texture.
- In a separate chilled bowl, whip heavy cream until it forms soft, pillowy peaks that hold their shape.
- Gently incorporate the whipped cream into the pistachio cream cheese mixture, using a folding technique to preserve the cream’s delicate volume.
- Transfer the prepared filling into a pre-chilled crust, using a spatula to spread evenly and create a smooth surface.
- Refrigerate the cheesecake for 6-8 hours or overnight at 40°F to ensure complete setting and optimal texture.
- Prior to serving, embellish the cheesecake with additional pistachio filling and sprinkle crushed pistachio nuts for a decorative and flavorful finish.
Notes
- Select high-quality gelatin sheets for the smoothest texture and most consistent setting of the cheesecake.
- Use room temperature cream cheese to prevent lumps and ensure a silky-smooth filling when mixing.
- Whip heavy cream in a chilled metal bowl to help it reach soft peaks faster and maintain better volume.
- For a gluten-free version, replace the traditional crust with a nut-based or gluten-free cookie crust made from ground almonds or gluten-free graham crackers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 451 kcal
- Sugar: 20 g
- Sodium: 105 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.4 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 90 mg