Classic Pistachio Cheesecake
Традиционно ястие · Middle Eastern / American
A rich and creamy baked cheesecake featuring a buttery pistachio crust and a smooth, decadent filling infused with ground pistachios and a hint of rosewater.
Оценете тази рецепта
Изберете от 1 до 5 звезди. Всяка рецепта може да бъде оценена само веднъж.
Все още няма оценки.
Съставки
- Digestive biscuits200g
- Unsalted butter, melted100g
- Shelled pistachios, finely ground150g
- Cream cheese, softened600g
- Granulated sugar150g
- Eggs3 large
- Sour cream150ml
- Vanilla extract1 tsp
- Rosewater (optional)1 tsp
- Salt1/4 tsp
Стъпки
- 1
Preheat oven to 160°C (320°F). Grease and line a 20cm (8-inch) springform pan.
- 2
Crush digestive biscuits into fine crumbs. Mix with melted butter and 50g of the ground pistachios. Press firmly into the base of the prepared pan.
- 3
Bake the crust for 10 minutes. Let cool slightly.
- 4
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- 5
Beat in the eggs one at a time, mixing well after each addition.
- 6
Stir in the sour cream, remaining ground pistachios, vanilla extract, rosewater (if using), and salt until just combined. Do not overmix.
- 7
Pour the filling over the prepared crust.
- 8
Bake for 50-60 minutes, or until the edges are set and the center is slightly wobbly.
- 9
Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour. This prevents cracking.
- 10
Remove from oven and let cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, or preferably overnight.
- 11
Garnish with chopped pistachios before serving.
