Pistachio Cheesecake Recipe
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Easy
Rich and velvety, this New York style cheesecake is intensely fragrant. The pistachios in the paste have been roasted for a deep and concentrated flavour.
This cheesecake is sophisticated comfort food and, as long as you make sure all the ingredients are at room temperature before you begin, is a cinch to make. Whether you prefer yours smooth and creamy, or stick-to-the-roof-of-your-mouth firm, is all in the cooling; just follow the directions below according to your personal taste.
This cheesecake freezes beautifully, so is perfect for a celebration whatever the party numbers.
Please be aware feedback for this cake is mixed. Some customers love it, and others have found it does not work (see comments below). A recent customer shared "I follow it exactly - you have to be very strict with the temps. It's famous in my family and there would be a riot without it." If you do decide to make it, please use an oven thermometer to check that your oven is precise. Many ovens have a leeway of plus or minus 15% - which is huge!
Ingredients for the base Serves: 8
- 150g dark chocolate digestive biscuits
- A generous pinch of salt
- 60g unsalted butter, melted, plus extra for greasing
Ingredients for the filling (make sure all ingredients are at room temperature)
- 500g full fat Philadelphia cream cheese (it's important to use full fat)
- 265g caster sugar
- ½ tsp salt
- 1 x 180g jar of pistachio paste
- 1 heaped tsp vanilla bean paste
- 3 large eggs
- 120ml soured cream
Ingredients for the topping
- 135ml soured cream
- 1 tbsp. caster sugar
- 2 tsp. lemon juice
Method
- Preheat the oven to 180°C (160°C fan) and base line an 18cm/ 7-inch springform cake tin with baking parchment.
- Blitz the digestives and a pinch of salt in a food processor to a fine rubble; this can also be done by sealing the biscuits in a zip lock bag and bashing them with a rolling pin. Add the melted butter and blitz again. Press the biscuit rubble firmly into the bottom of the tin and bake for 10 minutes. Leave to cool on a wire rack.
- Once cool, paint the inside of the tin liberally with more melted butter and place the tin on a baking tray.
- Increase the oven temperature to 220°C (200°C fan).
- Beat the Philadelphia until creamy, before gradually adding the sugar and salt. Add the pistachio paste and vanilla, before whisking in the eggs, one at a time.
- Finally, whisk in the soured cream and pour the mixture over the biscuit base. Bake for 10 minutes.
- Reduce the oven temperature to 110°C (90°C).
- Bake for a further 20-25 minutes, or until, if you gently shake the tin, there is a slight wobble in the middle. Turn off the oven and leave the cheesecake to cool in the oven for 2 hours with the oven door half open for a creamy texture, or keep it closed if you like a drier, firmer cheesecake.
- To make the topping, combine the soured cream, lemon juice and sugar together. Spoon it over the top of the cheesecake, and tease it right to the edges. Cover loosely with foil (without touching the top) and pop it in the fridge to set for 8 hours, or overnight.
- Place the tin on top of an upturned bowl and gently pull the sides of the tin down to release it, before prising the tin base off the cheesecake with a palette knife, while sliding it onto a plate to serve.
