A rich, creamy cheesecake with a delicious pistachio flavor, featuring a crunchy pistachio crust and a smooth filling, perfect for nut lovers.
Ingredients:
½ cup unsalted butter, softened
½ cup powdered sugar
1 egg yolk
1 cup flour
1 pinch salt
1 cup raw pistachios
2 tablespoons almond flour
2 tablespoons coconut oil
8 oz cream cheese, softened
½ cup sugar
2 eggs
¼ cup heavy cream
½ cup pistachio paste (or homemade)
1 cup chopped pistachios (for garnish)
Directions:
Preheat your oven to 300°F (150°C).
Mix softened butter and powdered sugar until fluffy, add egg yolk, then mix in flour and salt until crumbs form. Freeze the dough for 30 minutes, then bake for 17-20 minutes.
Grind pistachios, combine with almond flour, coconut oil, and butter to form the crust. Press into the base of a 9-inch springform pan and freeze for 30 minutes.
Beat cream cheese with sugar until smooth. Add eggs one at a time, then mix in pistachio paste and heavy cream.
Pour the filling into the prepared crust and bake in a water bath for 60-90 minutes until the top is light brown and the center slightly jiggles.
Cool for 2 hours, refrigerate for at least 6 hours. Top with whipped cream cheese frosting and chopped pistachios before serving.
Prep Time: 30 minutes | Cooking Time: 2 hours | Total Time: 2 hours 30 minutes
Kcal: 561 kcal | Servings: 10 servings