Description
A creamy and rich pistachio cheesecake with a nutty crust.
Ingredients
Scale
- 1 ½ cups crushed pistachios
- 1 cup cream cheese
- ½ cup sugar
- 1 cup heavy cream
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- ½ cup sour cream
Instructions
- Preheat the oven to 325°F (160°C).
- Mix crushed pistachios and melted butter to form the crust.
- Press the mixture into the bottom of a springform pan.
- In a bowl, beat cream cheese and sugar until smooth.
- Add eggs, one at a time, mixing well after each addition.
- Stir in vanilla extract, lemon juice, and sour cream.
- Pour the cheesecake mixture over the crust.
- Bake for 50-60 minutes until set.
- Let cool and refrigerate for at least 4 hours before serving.
Notes
- Use unsalted pistachios for better control of saltiness.
- Chill the cheesecake overnight for better flavor.
- Top with whipped cream or extra pistachios if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Pistachio Cheesecake, Cheesecake, Dessert, Pistachio