Ingredients
Crust
- 1½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp sugar (optional)
Pistachio Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- ¾ cup granulated sugar
- ¾ cup pistachio paste or finely ground pistachios
- 2 large eggs, room temperature
- ½ cup heavy cream or sour cream
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional: 2–3 drops green food coloring (for visual drama, not flavor)
Topping (Optional but Loved)
- ½ cup crushed pistachios
- ¼ cup whipped cream
- Honey drizzle or white chocolate shavings
Formation (How It Comes Together)
This cheesecake is built in three gentle layers:
- A buttery, slightly sweet crust
- A smooth pistachio-infused cream cheese filling
- A nutty, elegant finish that adds texture and beauty
Nothing rushed. Nothing complicated. Just balance.
Methods (The Why Behind the How)
- Room-temperature ingredients ensure a silky filling
- Slow mixing prevents air bubbles and cracking
- Gentle baking keeps the cheesecake creamy, not dry
- Chilling overnight deepens flavor and perfects texture
Cheesecake rewards patience.
Instructions
see continuation on next page
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