Piistachio Cheesecake

Pistachio Cheesecake

A creamy, luxurious pistachio cheesecake with a buttery cookie crust

Prep

25 minutes

Bake

50 minutes

Serves

8 to 10

Ingredients

Cookie Crust

• 300 g cookie crumbs (graham crackers or digestive biscuits)
• 115 to 120 g melted butter
• Pinch cooking salt
• 1 tablespoon caster sugar

Pistachio Filling

• 450 g cream cheese, softened
• 1 cup granulated sugar
• One half teaspoon fine sea salt
• 2 teaspoons pure vanilla extract
• 200 g pistachio butter
• 1 cup sour cream
• 2 large eggs

Method

1. Crumb the cookies until fine like sand. Add sugar and pulse. Mix in melted butter until it resembles wet sand.
2. Press firmly into your tin to form a base. Bake at 180 Celsius for ten minutes. Cool slightly.
3. Beat softened cream cheese and sugar on high for three minutes, scraping halfway.
4. Add all remaining ingredients and mix on the lowest speed for thirty seconds, scraping at fifteen seconds.
5. Pour filling over the baked base and smooth the top.
6. Place the tin into a larger tray and fill halfway with water to make a simple water bath.
7. Bake for fifty minutes.
8. Turn off oven. Wedge door open with a wooden spoon for thirty minutes.
9. Close door again (oven still off) and leave cheesecake inside another thirty minutes.
10. Remove and cool at room temperature for one hour.
11. Chill in the fridge for a minimum of eight hours.
12. Slice and enjoy.

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Tips

• Use room temperature cream cheese for the smoothest texture.
• Do not skip the water bath.
• Chill overnight for clean slices.

Storage

• Fridge up to five days.
• Freezer up to one month.
• Best served slightly chilled.