Description
A luscious pistachio cheesecake featuring a crunchy digestive biscuit crust, a creamy and smooth pistachio-flavored filling naturally tinted with plant-based green food coloring, and a nutty pistachio topping. This cheesecake boasts a delicate pistachio taste in every bite with a flawlessly crack-free surface and a beautifully smooth texture.
Ingredients
For the Crust
- 1½ cups crushed digestive biscuits or graham crackers
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Filling
- ¾ cup shelled pistachios, soaked in hot water for 30 minutes
- 2 tablespoons heavy cream
- 24 ounces (3 blocks) full-fat cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ¾ cup sour cream
- 1 teaspoon vanilla extract
- 2 to 3 drops natural green food coloring (spirulina- or spinach-based)
- ¼ cup chopped pistachios
For the Topping
- Chopped toasted pistachios (about 2 tablespoons)
Instructions
- Prepare the Crust: Crush the digestive biscuits or graham crackers into fine crumbs. Combine them with melted unsalted butter and granulated sugar until all the crumbs are evenly coated. Press this mixture firmly into the bottom of a springform pan to form an even crust layer. Chill in the refrigerator to set.
- Soak and Blend Pistachios: Soak the shelled pistachios in hot water for 30 minutes to soften. Drain well and blend the pistachios with heavy cream and a few drops of natural green food coloring until smooth and creamy, imparting a gentle green hue to the filling.
- Mix the Filling: In a large mixing bowl, beat the softened full-fat cream cheese with sugar until smooth and fluffy. Add eggs one at a time, mixing well after each. Fold in the sour cream, vanilla extract, and the pistachio cream mixture. Stir in ¼ cup chopped pistachios for texture.
- Assemble and Bake: Pour the filling evenly over the chilled crust. Smooth the top to prevent cracks as it bakes. Bake the cheesecake in a preheated oven at 325°F (163°C) for 1 hour until the edges are set but the center still slightly jiggly.
- Cool and Refrigerate: Remove the cheesecake from the oven and allow it to cool to room temperature. Refrigerate for at least 6 hours or overnight to fully set and develop flavors.
- Add Topping and Serve: Before serving, sprinkle chopped toasted pistachios evenly over the top for an added crunch and nutty aroma. Slice carefully and enjoy the delicate pistachio richness in each piece.
Notes
- Use natural green coloring made from spirulina or spinach extract to maintain a soft, earthy green tone.
- To intensify pistachio flavor, consider toasting the nuts before blending but note the color will deepen slightly.
- Store leftovers in the refrigerator for up to 5 days, covered to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
