Instructions
1. Prepare the Crust
- Mix graham cracker crumbs, melted butter, and sugar.
- Press firmly into the bottom of a springform pan.
- Chill for 15 minutes to set.
2. Make the Filling
- Beat cream cheese until smooth and creamy.
- Add sugar and pistachio paste; mix gently.
- Beat in eggs one at a time.
- Add cream, vanilla, salt, and food coloring if using.
- Mix just until smooth — do not overbeat.
3. Bake
- Pour filling over chilled crust.
- Bake at 325°F (160°C) for 45–55 minutes.
- Center should jiggle slightly.
- Turn off oven, crack the door, let cheesecake cool slowly.
4. Chill
- Refrigerate at least 4 hours, preferably overnight.
- This is where magic happens.
For the Lovers (Who This Cheesecake Is For)
This cheesecake is for:
- Pistachio addicts (you know who you are)
- People who prefer elegance over sweetness
- Dessert lovers who want something different
- Hosts who want guests asking for the recipe
- Anyone who believes green desserts deserve respect
Serving Suggestions
- Serve cold, clean slices
- Sprinkle crushed pistachios just before serving
- Pair with coffee, cardamom tea, or espresso
- Add a drizzle of honey for Middle Eastern flair
ADVERTISEMENT
