Description
A creamy and rich pistachio cheesecake with a buttery crust and smooth nutty flavor, perfect for any occasion.
Ingredients
Scale
- 200 grams digestive biscuits
- 100 grams unsalted butter, melted
- 500 grams cream cheese
- 150 grams granulated sugar
- 3 large eggs
- 200 milliliters heavy cream
- 150 grams pistachios, finely ground
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 160°C and prepare a springform pan.
- Mix crushed biscuits with melted butter until combined.
- Press mixture into pan and chill for 15 minutes.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, then mix in cream, pistachios, vanilla, and cornstarch.
- Pour filling over crust.
- Bake for 50 minutes until center is slightly jiggly.
- Cool gradually, then refrigerate for at least 4 hours.
- Slice and serve.
Notes
- Use room temperature ingredients for best texture
- Do not overmix after adding eggs
- Chill overnight for best flavor
- Use fresh pistachios for better taste
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 110mg