Decadent Pistachio Cream Cheesecake (Printable Version)

Rich, creamy cheesecake with pistachio paste, buttery graham crust, and crunchy pistachio topping for an indulgent treat.

# Ingredients:

→ Graham Cracker Crust

01 - 180 grams graham cracker crumbs
02 - 50 grams granulated sugar
03 - 115 grams unsalted butter, melted

→ Cream Cheese Filling

04 - 680 grams cream cheese, softened
05 - 200 grams granulated sugar
06 - 3 large eggs
07 - 240 milliliters heavy cream
08 - 1 teaspoon vanilla extract
09 - 240 grams pistachio paste

→ Garnish

10 - 65 grams roughly chopped shelled pistachios

# Steps:

01 - Preheat the oven to 175°C. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Stir until the mixture resembles wet sand. Press evenly into the bottom of a 23 cm springform pan. Bake for 10 minutes, then remove and let cool completely.
02 - Beat softened cream cheese and granulated sugar in a large bowl with a mixer on medium speed until smooth and creamy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Mix in heavy cream, vanilla extract, and pistachio paste until fully combined, scraping down the bowl as needed.
03 - Pour the filling over the cooled crust in the springform pan and smooth the top with a spatula. Bake at 175°C for 55-60 minutes or until the center is just set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually and prevent cracking.
04 - Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight until fully set. Just before serving, sprinkle the top evenly with roughly chopped pistachios for texture and visual appeal.

# Notes:

01 - For a smooth texture, use room-temperature cream cheese and avoid overmixing eggs. To enhance pistachio flavor, add a pinch of sea salt to the pistachio paste.
02 - Letting the cheesecake cool slowly in the oven with the door slightly open prevents cracking by reducing temperature shock.
03 - If pistachio paste is unavailable, grind unsalted shelled pistachios with a small amount of oil until smooth.
04 - Serve chilled; optionally add whipped cream or drizzle melted white chocolate or honey before pistachios for variation.

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