Saturday, July 20 2024

My Homemade Pistachio Cheesecake is a culinary masterpiece that combines the creamy texture of classic cheesecake with the unique and aromatic essence of pistachios.

Topped with a decadent layer of homemade pistachio cream and sprinkled with a generous amount of chopped pistachios, this dessert is a feast for both the eyes and the palate.






For the crust:
  • 1 3/4 cups graham cracker crumbs
  • 7 tablespoons butter, melted
For the cheesecake filling:
  • 16 oz cream cheese (2 packages)
  • 1 cup ricotta cheese
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 3/4 cup heavy cream
  • 1 cup finely ground pistachios (or pistachio flour)
  • 1 teaspoon vanilla extract
For the topping:
  • 3/4 cup pistachio cream
  • 1/2 cup crushed pistachios


  1. Prepare the crust:
    1. Finely crush the graham crackers in a food processor.
    2. Mix the melted butter with the graham cracker crumbs until well combined.
    3. Line the bottom of a 9-inch springform pan with parchment paper.
    4. Press the graham cracker mixture firmly into the bottom of the pan.
    5. Chill the crust in the refrigerator for at least 30 minutes.
  2. Prepare the cheesecake filling:
    1. In a large bowl, beat the cream cheese and ricotta cheese with the sugar until smooth.
    2. Add the eggs one at a time, mixing well after each addition.
    3. Stir in the heavy cream, ground pistachios, and vanilla extract until well combined.
    4. Pour the filling over the chilled crust.
  3. Bake the cheesecake:
    1. Preheat the oven to 325°F (160°C).
    2. Bake the cheesecake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
    3. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
    4. Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
  4. Decorate the cheesecake:
    1. Once the cheesecake is fully chilled, spread the pistachio cream over the top.
    2. Sprinkle the crushed pistachios on top of the pistachio cream.
  5. Serve:
    1. Carefully remove the cheesecake from the springform pan, transfer it to a serving plate, and enjoy.

Homemade Pistachio Cream


  • 1 1/2 cups shelled unsalted pistachios
  • 1/2 cup granulated sugar
  • 1/2 cup whole milk
  • 4 tablespoons butter
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt


  1. Prepare the pistachios:
    1. If the pistachios have skins, blanch them in boiling water for a couple of minutes. Drain and rub the pistachios with a clean cloth to remove the skins.
    2. Allow the pistachios to dry and cool completely.
  2. Grind the pistachios:
    1. In a food processor, grind the pistachios until they form a fine powder. This may take a few minutes. Stop occasionally to stir for even grinding.
    2. Continue processing until the pistachios release their oils and form a paste.
  3. Prepare the cream base:
    1. In a small saucepan, melt the butter over low heat.
    2. Add the milk, sugar, and a pinch of salt, stirring until the sugar is completely dissolved.
    3. Stir in the vanilla extract (if using).
  4. Combine ingredients:
    1. Pour the milk mixture into the food processor with the pistachio paste.
    2. Process until the mixture is smooth and creamy. If the cream is too thick, you can add more milk, a tablespoon at a time, until you reach the desired consistency.
  5. Store the pistachio cream:
    1. Transfer the pistachio cream to a clean, sterilized glass jar.
    2. Let it cool completely before sealing and storing in the refrigerator. The pistachio cream will keep for about a week.


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