Pistachio Cheesecake
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The Best Pistachio Cheesecake: New Recipe in 2024

This ultra-creamy cheesecake tastes just like real, authentic pistachios, thanks to the addition of homemade Pistachio Cheesecake paste made from toasted, crushed almonds. Pistachio cheesecake is a creative twist on a classic dessert that produces a flavorful, vibrant work of art. Pistachio cheesecake is distinguished from classic cheesecake by its lovely pale green colour, attained by mixing ground pistachios into the creamy mixture. This bright colour indicates the delicious flavour explosion that is about to happen.

Pistachio Cheesecake
Pistachio Cheesecake

My husband once suggested that I bake a pistachio cheesecake over dinner; I can’t recall what we discussed then. Although I thought the idea was wonderful, I’m sure it has been done before. When I first started researching it, I wasn’t all that interested, but after spending about 30 minutes on the internet,

I discovered dozens of pistachio cheesecake recipes, all of which called for pistachio-flavored gelatin. Although the appearance is appealing, none of those cheesecakes taste like Pistachio Cheesecake nuts.

Without a doubt, the pistachio is the star of the show. Ground pistachios are used in the cheesecake recipe to provide a visually stunning and pleasing texture contrast. Pistachio paste is called for in several recipes for a more intense flavour. This paste intensifies the taste of the pistachios and adds a hint of a vibrant green hue. Ground pistachios are used in its preparation. Sprinkling chopped pistachios or pouring melted white chocolate on top adds sophistication and highlights the focal point.

Naturally, this meant that formulating a recipe was now absolutely required. I create the nut paste and then use as much as the recipe calls for when I want to bring out the taste of the nuts in a bake. The procedure is quite easy: first, you roast the raw nuts and then pulse them in a food processor to release the oils and create a creamy paste.

If you have been reading this blog for a while, you have probably already read my spiel about how simple, inexpensive, and tasty it is to make your own Pistachio Cheesecake butter home.

Pistachio cheesecake is the perfect dessert for any gathering, big or small. It is not like regular cheesecake; instead, it has a unique flavour profile, an exquisite presentation, and a sumptuous flavour. Whether it’s enjoyed as the centrepiece of a lavish meal or as a delightful afternoon treat, pistachio cheesecake is sure to impress and entice taste buds.

Ingredients For pistachio cheesecake

Pistachio Graham Cracker Crust
  • 180 grams graham crackers about 12 full crackers
  • 1/2 cup pistachio nuts 62.5 grams
  • 3 tbsp granulated sugar 37 grams
  • 6 tbsp unsalted butter melted (85 grams)
Pistachio Paste
  • 2 cup shelled pistachios* 250 grams
  • 4 tbsp water or more as needed
Pistachio Cheesecake Batter
  • 907 grams of cream cheese softened (4 packages of 8 oz.)
  • 1 1/4 cup granulated sugar 250 grams
  • 1/2 cup sour cream room temp
  • 1 cup pistachio paste1/4 tsp almond extract
  • 1 tbsp vanilla extract
  • 4 large eggs at room temperature
  • 200g or 1 scant cup pistachio butter
  • 240g or 1 cup sour cream
  • zest of 1 lemon optional, rub it into the sugar before adding it to the batter
Pistachio Cheesecake
Pistachio Cheesecake

Instruction For pistachio cheesecake

To make the crust:

  1. Process the cookies, butter, sugar, and salt in a fast food processor until they are extremely finely ground.
  2. When the mixture is completely moist and comes together, add the melted Pistachio Cheesecake and process.
  3. Line an 8-inch cake pan with tall sides with parchment paper and press the crumbs into the pan’s bottom and along its sides.
  4. Bake for 10 minutes at 350°F on the crust.

To make the filling:

  1. Turn the oven down to 325.
  2. Process the cream cheese, sugar, and salt quickly in a food processor or stand mixer until the mixture is lump-free and smooth. After adding the vanilla, scrape down the bowl and give it another minute to process.
  3. Blend in the pistachio butter until it’s well-blended and extremely smooth. To ensure everything is mixed, scrape down the bowl and process again.
  4. Blend in the sour Pistachio Cheesecake until well blended.
  5. Fill the crust with batter, then transfer the mixture to a 13 x 9″ cake pan. Pour water halfway into the pan. The water bath is this.
  6. Bake for about 50 minutes; if it’s set on the sides and jiggly in the centre, it’s done. Here, visual signals are more important than timing. It’s overdone if the crust is browning.
  7. Turn off the oven and use a wooden spoon to pry open the door. Give the cheesecake 30 minutes to cool in the oven.
  8. After 30 minutes, shut the oven door and continue the pistachio cheesecake for an additional 15 minutes.
  9. Remove and let cool for approximately 30 minutes on the counter.

Topping this pistachio cheesecake

Food processor whipped cream: I go into more detail about this on the page dedicated to chocolate pies, but in general, whipped cream made in a food processor is more stable. Add two tablespoons of sugar (granulated or brown), a teaspoon of salt, and one cup of heavy Pistachio Cheesecake to a food processor. Process on high for a minute or two or until the mixture thickens. It will spread easily and remain cohesive even after being refrigerated for a whole night.

Pistachio praline: Replace the nuts in the praline recipe above the recipe box on this page with pistachios!

Cheesecake Tips & Tricks

It is crucial to use ingredients that are at room temperature to achieve a smooth and creamy cheesecake. Remove the eggs, sour cream, and Pistachio Cheesecake from the refrigerator at least one hour before baking.

The crust extends approximately 2.5 inches up the sides of an 8-inch pan or slightly more than 2 inches in a 9-inch pan. If the crust is too short, the topping may spill over the sides a little. Instead, the crust should be tall enough to accommodate the entire cheesecake filling and topping.

Pistachio Cheesecake
Pistachio Cheesecake

Compress the crust mixture precisely into the pan’s bottom, corners, and sides using a glass with a straight side and a flat bottom. Because your hands can’t press it as hard, using a glass to push in the crust will make it look neater and be less crumbly when sliced.

It’s done when the centre of the Pistachio Cheesecake is still somewhat jiggly, but the sides are set and puffy. Consider jello. Give it a few more minutes if it still seems liquid.

Each mouthful mixes the smooth, creamy richness of the cheesecake with the perfectly crunchy pistachios to produce a very engaging experience. But there’s more to the magic than just texture. The pistachios give the cheesecake a unique depth of flavour. Their delicate depth of earthy, nutty undertones elevates the dish above simple sweetness and wonderfully counterbalances the richness of the cream cheese.

Note

The Pistachio Cheesecake in certain images is quite tall because it was baked in a 6-inch springform pan. In this size, it will sink a little in the center, but it is manageable. Avoid submerging a springform pan in the water bath if using one. Rather, set the hot water-filled cake pan on the rack beneath the cheesecake’s baking sheet. Keep an eye on it since it will bake quickly and brown more on top. An ideal alternative is to use a tall 8- or 9-inch cake pan. Grease it, line it with parchment paper, push in the creases, and secure it with metal clips. For pictures showing how to make this, see caramelized white chocolatehttps://jazzycakerecipes.com/ Pistachio Cheesecake. This way eliminates the need to cover the pan with foil and allows you to drop it straight into the water bath.

Frequently Asked Questions (about)Pistachio Cheesecake

What are the two types of cheesecake?

The larger, richer, and indulgent cousin of the classic cheesecake is a New York cheesecake.

What makes a cheesecake a cheesecake?

Cheesecake is a dessert consisting of eggs, sugar, and a soft fresh cheese (usually cottage cheese, cream cheese, quark, or ricotta).

Does pistachio butter taste good?

Notes on Tasting: Music remarks, “I find that very delicious,” regarding the hallucinogenic green paste. “Very vegetative,” Shapiro continues. Extra virgin coconut oil, vanilla beans, and raw pistachios combine to create an earthy-sweet flavor.

What is female cheesecake?

Around 1915, the phrase “cheesecake” became commonplace to refer to widely accepted, mass-produced representations of semi-nude people.

Why is cheesecake so famous?

because it was seen to be a healthy energy source in Greece. It was also common for Greek brides and grooms to serve cheesecake as their wedding cake.

Do you still have questions?
Please email us if you have any queries that aren’t covered in our FAQ, and we will respond as quickly as possible

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