Pistachio Cheesecake
This no bake pistachio cheesecake is bursting with beautiful, buttery, toasty pistachios in every layer. Guaranteed to satisfy all your pistachio cravings!
Equipment
- Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
- Electric hand held beaters or stand mixer *it's useful but not essential to have two mixing bowls for your stand mixer for this recipe.
- Stick/immersion blender with chopping bowl attachment or food processor
- baking paper or food safe acetate
Ingredients
Cheesecake base
- 1 & ⅓ cups (150gms) Graham Crackers
- ¾ cup plus 1 tablespoon (100gms) Roasted Pistachios
- 1 ⅓ cup (75gms) Unsalted butter
Cheesecake filling
- 2 x 8 ounce tubs (450gms total) Full fat cream cheese
- ⅓ cup (100gms) Pure pistachio paste
- ½ cup (110gms) Granulated white sugar
- 1 pinch (⅛ teaspoon) Table Salt
- 1 cup (250mls) Thickened cream
Cheesecake deoration
- ¼ cup (50gms) Roasted pistachios
Instructions
To make the cheesecake base
- Line the base and sides of a springform tin with baking paper.
- Break up the Graham Crackers into smaller pieces. Blitz in a food processor into crumbs.
- Blitz the pistachios into crumbs. Add to the cookie crumbs and mix well.
- Melt the butter by adding a microwave-proof bowl. Microwave for a minute or two.
- Pour the melted butter into the cracker and pistachio crumb mix. Mix until it resembles fine bread crumbs.
- Pour into the spring form tin. Press down at the bottom to form the base.
- Chill in fridge for at least one hour and up to overnight.
To make the cheesecake filling
- NB Make sure your cream cheese and cream are at room temperature.
- Beat the cream cheese briefly to soften it. Add the sugar and beat on low until the sugar is dissolved.
- Add the pistachio paste and salt and mix well.
- In a seperate bowl whip the cream until firm peaks form.
- Fold the whipped cream into the cream cheese mix gentley until well combined.
- Add the filling to the chilled base. Smooth the top with a spatula.
- Chill in the fridge for at least four hours and up to two nights.
To decorate
- Chop the pistachios for the decoration roughly.
- Remove the cheesecake from the springform tin and smooth down the edges with an offset spatula.
- Put the cheesecake on a serving plate.
- Sprinkle the chopped pistachios in a circle on top of the cheesecake and you're done!
Notes
Cake tin size:
I used a 7" x 2.5" (18cm x 6.5cm) as I like my cheesecake nice and tall with a deep cookie base. You can use a wider springform tin if that's what you have. Your cheesecake will be flatter but it will still be delicious!
Ingredients:
Look for pure pistachio paste with no added extras. It will be more expensive but worth it.
Storage:
In the fridge: for up to five days.
In the freezer: for upto a month.
Nutrition
Calories: 491kcalCarbohydrates: 50gProtein: 8gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 29mgSodium: 251mgPotassium: 241mgFiber: 4gSugar: 33gVitamin A: 376IUVitamin C: 1mgCalcium: 81mgIron: 3mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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